Eggplant musakka with lentils (etsiz musakka) and rice
A dinner for one: 580 kcal with 20 g of protein, 91 g of carbs and 18 g of fat, ready in 1 h.
- 1 h
- Dinner · 1 serving
- Turkish
- 580 kcal
Nutrition per serving
580 kcalEnergy: 13% protein, 60% carbs, 27% fat
- 20 gProtein
- 91 gCarbs
- 18 gFat
Fiber 23 gSugar 22 gSodium 410 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Eggplant2 (300 g)
- Green lentils, cooked120 g
- Onion½ (60 g)
- Green pepper2 (40 g)
- Tomato1 (150 g)
- Tomato paste1 tbsp
- Olive oil1 tbsp
- Garlic2 cloves (6 g)
- Rice, dry40 g
Method
- Heat the oven to 200°C. Cut the eggplant into thick slices, brush with most of the oil and roast for 20 minutes.
- Soften the onion, pepper and garlic in the rest of the oil for 5 minutes; add the tomato paste, grated tomato, lentils, salt and 150 ml water and simmer for 8 minutes.
- Layer the eggplant and lentil sauce in a dish and bake for 20 minutes.
- Meanwhile cook the rice in 80 ml salted water for 12 minutes and rest it for 5 minutes; serve with the musakka.
Make ahead
Make it a day ahead or freeze it in portions.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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