RICE (150 G) WITH MUSHROOMS (30 G) AND EGG AND EGGPLANT (100 G), BAKED WITH TOMATOES (60 G), HERBS AND PARMESAN (10 G)

Boil rice in the ratio of water 1:2 until cooked;

Boil soft-boiled egg or cook poached egg;

Fry the mushrooms in a dry pan for a couple of minutes and mix with rice

Cut the eggplant in strips or rings, leave in slightly salted water for 10 Minutes, rinse;

Heat the oven to 180C, put the eggplant on a baking sheet, add herbs, spices, salt, pepper to taste, tomato and bake for 10 - 15 Minutes;

Remove and sprinkle with parmesan. Serve with rice and egg.