Eggplant Aubergine Dressing
Savor the rich, rustic flavors of Eggplant Aubergine Dressing, a hearty side dish that brings together roasted eggplant, aromatic vegetables, and warm spices for a soul-satisfying medley. This recipe starts with tender, oven-roasted eggplants, which are then combined with sautéed onions, celery, and green bell peppers for a flavorful base. Tossed with cooked rice, breadcrumbs, and a fragrant blend of thyme and paprika, the dish achieves a perfect balance of texture and taste. A splash of vegetable broth ensures a moist, cohesive dressing, while fresh parsley adds a pop of freshness. Perfect for holiday gatherings or as a standalone vegetarian delight, this recipe is as versatile as it is delicious. Try it warm with a drizzle of olive oil for a comforting addition to your table. Keywords: roasted eggplant recipe, vegetarian rice dressing, holiday side dish with eggplant.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 stalks celery
- 1 medium green bell pepper
- 3 large garlic cloves
- 2 cups cooked rice
- 1 cup vegetable broth
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley
- 1 teaspoon ground thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and place them cut-side down on the baking sheet. Roast for 30 minutes, or until the flesh is very tender.
While the eggplants are roasting, finely dice the onion, celery, and green bell pepper. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery, and green bell pepper. Sauté for about 5-7 minutes, until softened.
Stir in the minced garlic, ground thyme, paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh and roughly chop it, discarding the skins.
Add the chopped eggplant, cooked rice, and vegetable broth to the skillet. Stir everything together, allowing the flavors to combine for 5-7 minutes.
Stir in the breadcrumbs and fresh parsley, saving a little parsley for garnish. Mix until the dressing reaches your desired consistency. If it’s too dry, add a splash more vegetable broth.
Taste and adjust the seasonings as needed.
Drizzle the top with the remaining tablespoon of olive oil and garnish with fresh parsley before serving warm.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 587 mg | 12% | |
*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.
