Baked eggplant with feta and quinoa

Ingredients

• eggplant: about 150 g
• feta: small piece, about 40 g
• cooked quinoa: 3/4 cup, about 130 g
• tomatoes: 1-2 pcs, about 80 g
• olive oil: 1 tbsp, about 10 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

Contains: Dairy

Swaps

• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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