Eggplant And Rice Recipe

Name: Eggplant And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon virgin olive oil; 1 teaspoon virgin olive oil; 3/4 cup onion, finely chopped; 2 garlic cloves, minced; 1 small eggplant, peeled and cut into 1/2 inch cubes; 1/2 tomatoes, finely chopped; 1 bay leaf; 1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced; 1 cup long grain rice; 2 cups water or 2 cups chicken stock; parsley, chopped fine for garnish

Servings: persons

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

1
Heat oil in a heavy saucepan over medium high heat.
2
Saute onion and garlic 3-4 minutes or until onion is softened.
3
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
4
Cover saucepan and simmer 3 minutes.
5
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
6
Immediately reduce heat to low.
7
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
8
For vegetarian do not use Chicken stock.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon virgin olive oil, 1 teaspoon virgin olive oil, 3/4 cup onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Eggplant And Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Rice

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