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Eggplant & Vegetable Rice

Servings 6


  • 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


  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.

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