In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
Bake uncovered in a preheated 350 F oven for about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	389.86 Kcal (1632 kJ)
Calories from fat	48.85 Kcal
		% Daily Value*
Total Fat	5.43g	8%
Cholesterol	5.21mg	2%
Sodium	797.15mg	33%
Potassium	662.72mg	14%
Total Carbs	25.85g	9%
Sugars	8.31g	33%
Dietary Fiber	7.54g	30%
Protein	10.82g	22%
Vitamin C	8.9mg	15%
Iron	5.4mg	30%
Calcium	200.3mg	20%

Amount Per 100 g
Calories	120.76 Kcal (506 kJ)
Calories from fat	15.13 Kcal
		% Daily Value*
Total Fat	1.68g	8%
Cholesterol	1.61mg	2%
Sodium	246.93mg	33%
Potassium	205.29mg	14%
Total Carbs	8.01g	9%
Sugars	2.57g	33%
Dietary Fiber	2.34g	30%
Protein	3.35g	22%
Vitamin C	2.7mg	15%
Iron	1.7mg	30%
Calcium	62mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.4

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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