Eggplant Rice pan


For 2 servings
  • 125 g long grain rice
  • 1 small eggplant
  • 1 onion
  • 1 can of chickpeas
  • 1 lemon
  • 4 tablespoons of olive oil
  • 2 tsp Harissa
  • Salt pepper
  • 100 g feta
  • 3 stems of mint



Working time: 35 min.

nutritional value

Per serving 745 kcal
Carbohydrates: 77 g
Protein: 22 g
Fat: 36 g


  • Simple
  • Cook the rice according to the package instructions and let it drain. Clean the eggplant and dice 1 cm. Halve the onion and cut into fine strips. Rinse chickpeas in a colander with cold water.
  • Squeeze the lemon. Mix the juice with 2 tablespoons of olive oil and Harissa. Heat 2 tablespoons of olive oil in a pan, fry the eggplant cubes over medium heat for 3 minutes. Add chickpeas and onions and fry for another 3 minutes. Season with salt and pepper. Add half of the seasoning paste and the rice to the pan, fry for 3 minutes.
  • Roughly chop the feta with your fingers. Pluck the leaves from the mint stems and pluck them roughly. Serve the rice pan with feta, mint and the rest of the seasoning paste.
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