Photo: Joseph Gonzalez
Beans with Eggplant and Rice
8 ingredients
4 servings
openrecipes
"For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans."
Estimated Nutrition (whole recipe, rough)
1342
Calories
44g
Protein
27g
Fat
231g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Green Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small eggplant, cut in 8 slices
- 3 tablespoons olive oil
- 1/4 cup seasoned fine dry bread crumbs
- 1 cup instant brown rice
- Sliced green onion (optional)
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 (24 ounce) jar Classico® Tomato and Basil pasta sauce
- Crumbled feta cheese (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes