Eggplant and Rice
Savor the comforting flavors of this Eggplant and Rice recipe, a hearty and wholesome one-pot dish that's perfect for weeknight dinners or meal prep. Tender cubes of sautéed eggplant are paired with fluffy long-grain white rice, all simmered in a fragrant blend of spices, canned diced tomatoes, and vegetable broth. Enhanced with the earthy warmth of cumin, paprika, and oregano, this vegan-friendly recipe delivers bold, Mediterranean-inspired flavors in every bite. With a prep time of just 15 minutes and a cooking time of 35 minutes, it's a delightfully simple yet flavorful meal that's ready in under an hour. Garnished with fresh parsley for a pop of color and freshness, this dish makes a satisfying main course or an elegant side option. Perfectly balanced and packed with plant-based goodness, Eggplant and Rice is a must-try for anyone seeking a warm and inviting dinner idea.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Rinse and cut the eggplants into 1-inch cubes. Sprinkle lightly with salt and set aside for 10 minutes to draw out excess moisture.
Rinse the rice under cold water until the water runs clear. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Pat the eggplant cubes dry with a paper towel and add them to the skillet. Cook for 5-7 minutes until golden and tender, then transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the ground cumin, paprika, dried oregano, salt, and black pepper, and cook for 1 minute to toast the spices.
Add the canned diced tomatoes (including the liquid) and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Stir in the rinsed rice, reduce the heat to low, and cover the skillet with a lid. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently stir the cooked eggplant back into the skillet. Cover and let it sit for 5 minutes off the heat to allow the flavors to combine.
Fluff the rice with a fork, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
