top of page

Eggplant & Vegetable Rice

Servings 6

INGREDIENTS

  • 3 medium size eggplants, peeled and dice into 1-inch cubes

  • 1 onion, chopped small dice

  • 4 cloves garlic, minced

  • 2 cups crushed tomatoes (fresh or canned)

  • 2 tsp oregano

  • 2 tsp smoked paprika

  • 2 cup basmati or jasmine rice

  • 3 cups frozen vegetables

  • 3 cups vegetable or chicken stock/broth

  • To taste kosher salt

  • As needed olive oil


DIRECTIONS

  1. Preheat the oven to 425°F.

  2. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min.

  3. Add rice to onions and lightly toast along with frozen vegetables, about 2-3 min.

  4. Once rice is lightly toasted, add garlic, crushed tomatoes, oregano, paprika and broth/stock, then stir and bring mixture to a boil.

  5. Put a lid on the pot and bake in the oven for about 12-15 min, or until all the liquid is absorbed into the rice.

  6. Remove rice from oven and fluff it with vegetables using a long fork (used to hold a roast while carving). Be gentle not to mush the eggplants.

  7. Place the pot back into the oven for additional 4-5 min, until vegetables are warmed through.

  8. Serve immediately.



1 commento


Carol Howard
Carol Howard
4 days ago

EssayUSA is rather pleased of being the top essay writing service. The authors' unwavering commitment to doing excellent work in all of their pursuits surpasses their expertise in academic writing. Its already excellent quality is increased by the well-organized layout, a wealth of supporting information, and excellent writing. In every aspect, it was perfect. EssayUSA comes highly recommended from me to anybody in need of writing assistance.

Mi piace
bottom of page