Baked Eggplant Rice

Here we are with another eggplant recipe. The last one I made from the Brave New Meal cookbook was the Baba Ganoush which I surprisingly didn’t hate (I know, such high praise).

Today’s recipe is a rice dish with eggplant, as well as tomato, onion and some seasonings. The reason I was fine making this recipe is because the eggplant is cut into quite small pieces so it would get almost hidden by everything else. That was the hope at least!

It starts by sauteing the eggplant, then adding in the onions, followed by garlic and tomatoes. This is just to get the veggies softened a bit. After that, the seasonings – salt, pepper, oregano, parsley and mint – and then rice, broth and a little red wine vinegar are stirred in.

Once everything is in the pot, it’s time to transfer it to the oven to bake. I didn’t have an ovenproof pan so I just transferred everything to a baking dish and then proceeded. It is baked for about 30 minutes, you know, until all the water is absorbed and the rice is fluffy.

This actually turned out really nicely. Everything was cooked well and the eggplant just mixed in with the rice which made it very easy to eat. The herbs and garlic gave a lot of flavour here, and the tomatoes helped to keep it all moist. Very good side dish!


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