160 g brown rice (raw weight)

2 eggplants

1 can of tomatoes (425 g)

3 onions

2-3 cloves of garlic

1 pinch of freshly ground pepper

200 g ground beef

2 tsp. olive oil

1 pinch of cumin

2 pinches of iodized salt

1 g grated lemon peel

Cook rice in salted water according to package instructions until al dente.

Cook whole eggplant for 20 minutes in a small amount of water until the skin is slightly wrinkled. Remove, drain, and allow to cool. Drain the tomatoes, reserving juice.

Peel onions and garlic, mince, and salt lightly. First sauté the onions in a nonstick pan with a little oil for 2 minutes, then add garlic and sauté briefly. Add the drained tomatoes and cook over medium heat without a lid until the liquid has evaporated. Stir frequently while crushing the tomatoes. Season with salt and pepper. Remove tomato pulp from the pan. Spoon tomato pulp on top of the eggplant and in the cracks. Pour in tomato juice and cook everything over a medium heat for 10 minutes. Baste eggplant intermittently with the juice.

Cut eggplant lengthwise in half. Cut each half lengthwise twice more, salt, and place halves side by side in the pan. Spoon tomato pulp on top of the eggplant and in the cracks. Pour in tomato juice and cook everything over a medium heat for 10 minutes. Baste eggplant intermittently with the juice.

Season beef with salt, pepper, 1 pinch of cumin, a little parsley, and lemon zest, and form two flat patties. Brush hot frying pan thinly with oil and sauté each side of the patties for approximately 2 minutes.

Arrange on two plates.

Tip: If cumin is not available, curry and paprika powder can be used as seasoning.

Extra tip*

A small portion (approx. 100 g) of whole milk yogurt with garlic and herbs is an ideal side dish.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 660 kcal | Protein 40.1 g | Carbohydrates 71.3 g | Fibre 8.73 g | Fat 23.1 g