Rice with eggplant and spinach

A tasty, meatless dinner or lunch with spinach and eggplant.


3 servings

  • 150g of cooked white rice
  • 1 eggplant
  • 150g of spinach
  • 1/2 green pepper
  • 1/2 red onion
  • 1 clove of garlic
  • 2 tablespoons of oil
  • 2 tablespoons of olive oil
  • 1 teaspoon of cane sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of oregano
  • salt and pepper

Finely chop the red onion and garlic. Cut the pepper into small cubes, similarly to the eggplant.

Heat 2 tablespoons of oil in a pan. Add the onion and garlic and fry until browned. Then add the paprika and fry for a while.

Meanwhile, mix the olive oil, cane sugar, soy sauce, balsamic vinegar and oregano in a bowl.

Add the eggplant to the pan and fry until the vegetables are soft. At the end, add spinach leaves and after a few minutes cooked rice. We mix thoroughly.

Pour the prepared sauce over everything and mix.

Season with salt and pepper. Ready

Enjoy your meal!

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