Brown Rice Noodles with Zucchini and Eggplant

Brown rice noodles with fried zucchini and eggplant slices - a lunch that is suitable for vegans and is also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Eggplant, 1 medium unit
cut into thin slices along its length
Olive oil, 3 tablespoons
extra virgin - for frying eggplant
Zucchini, 2 medium units
cut into cubes
Olive oil, 1 tablespoon
extra virgin - for frying the zucchini
Organic noodles from brown rice, 85 g
Coarse salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground


1. Heat 3 tablespoons of olive oil in a pan and place the eggplant slices for 2 minutes on high heat. Then lower the heat and cover with a lid. Fry for about 10 minutes and turn the slices on their other side, and continue to fry for another 10 minutes (you can add a little water to soften).
2. Meanwhile, in a second pan, fry the zucchini cubes in 1 tablespoon of olive oil until lightly browned.
3. In a pot with plenty of water, cook the noodles according to the manufacturer's instructions and strain.
4. Mix the noodles with the zucchini and add salt and black pepper.
5. Serve the noodles with the zucchini on a plate, and next to them the eggplant slices.
6. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 407 cal 91 cal
Proteins 6 g 1 g
Carbohydrates 54 g 12 g
Fat 21 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Brown Rice Noodles with Zucchini and Eggplant
Delicious gluten-free and vegan lunch