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Indian Spiced Eggplant & Rice

Looking for flavor? This low protein recipe turns eggplant into a flavor explosion you will want to make again and again.


  • 1 large beefsteak tomato
  • 1/2 Manzano pepper*
  • 1 large Chinese eggplant
  • 1/2 tsp cardamom
  • 1/3 tsp allspice
  • 1 1/2 tsp honey
  • 25 g shallots
  • 1/2 Tbsp coconut oil
  • 56 g Loprofin Rice

*Substitute red pepper if Manzano is not available. Manzano pepper is a sweeter but slightly spicy pepper.


  1. Prepare rice separately. Bring water in a pot to a hard boil, then add Loprofin Rice. For more flavor, add a pinch of cardamom to the water as the rice cooks. Boil for 10-12 minutes then drain. Set to the side.
  2. Dice onion finely, set aside in separate bowl.
  3. Cut eggplant into thin slices then halve, set aside in a separate bowl.
  4. Dice pepper into small pieces, set aside in a separate bowl.
  5. Dice tomatoes into larger pieces, set a side in a separate bowl.
  6. Over medium-low heat, in a large pan melt coconut oil and cook for 2 minutes. 
  7. Add diced shallots to pan and cook for one minute. 
  8. Add peppers and cook for an additional minute, then add eggplant.
  9. Toss in cardamom and allspice and stir. 
  10. Add tomato and lightly smash tomato with a fork to break the skin, being careful not to smash eggplants. 
  11. Add honey and stir. 
  12. Cover and reduce heat to low and simmer for 3-4 minutes. Add salt and pepper to taste. 
  13. Remove from heat, add in rice; stir and serve. 

Makes 2 servings 

Nutritional Information Per RecipePer Serving
Calories 350 175
Protein 2.2 g 1.1 g
Phenylalanine 86 mg 43 mg
Leucine 129 mg 65 mg
Tyrosine 52 mg 26 mg