Best 3 Eggplant And Vegetable Rice Recipes
**Eggplant and Vegetable Rice: A Flavorful and Nutritious Dish**
Eggplant and vegetable rice is a classic dish enjoyed by people of all ages. This delectable dish is not only flavorful but also packed with essential nutrients, making it a perfect choice for a wholesome meal. The combination of tender eggplant, an array of colorful vegetables, and fluffy rice creates a symphony of flavors and textures that will tantalize your taste buds. With its vibrant colors and enticing aroma, eggplant and vegetable rice is sure to be a hit at any gathering.
This versatile dish can be easily customized to suit your preferences. For those who prefer a vegetarian option, simply omit the chicken or beef. For those who love a bit of spice, add a pinch of chili powder or cayenne pepper. And for those who enjoy a cheesy twist, sprinkle some shredded cheese on top before baking.
In addition to the classic eggplant and vegetable rice recipe, this article also provides variations such as:
- **Vegetable Fried Rice with Eggplant:** This quick and easy one-pan meal is perfect for busy weeknights. Simply stir-fry your favorite vegetables, add some cooked rice and beaten eggs, and you'll have a delicious and nutritious meal in no time.
- **Eggplant and Vegetable Biryani:** This fragrant and flavorful dish is a perfect blend of spices, vegetables, and rice. The addition of yogurt and nuts adds a creamy and crunchy texture, making this biryani an irresistible treat.
- **Eggplant and Vegetable Casserole:** This comforting casserole is perfect for chilly evenings. Layers of tender eggplant, colorful vegetables, and creamy sauce are baked until golden brown, creating a dish that is both hearty and satisfying.
No matter which recipe you choose, you are in for a treat. Eggplant and vegetable rice is a delicious and nutritious dish that is sure to please everyone at the table. So gather your ingredients, put on your apron, and let's get cooking!
EGGPLANT STIR-FRY OVER RICE
A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.
Provided by Companion
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
- Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g
CHEESY VEGETABLE CASSEROLE WITH EGGPLANT
A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.
Provided by woodpqrstu
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
- Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
- Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g
EGGPLANT AND RICE
Delicious! We are always searching for different rice recipes and this was great! We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Found it on mealsforyou.com (Recipe not posted yet).
Provided by Manami
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy saucepan over medium high heat.
- Sauté onion and garlic 3-4 minutes or until onion is softened.
- Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
- Cover saucepan and simmer 3 minutes.
- Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
- For vegetarian do not use Chicken stock.
Nutrition Facts : Calories 259.2, Fat 5.1, SaturatedFat 0.8, Sodium 9.4, Carbohydrate 48.9, Fiber 5.9, Sugar 5, Protein 5.2
Tips:
- For the best flavor, use fresh vegetables. If you don't have fresh vegetables on hand, frozen vegetables can be used in a pinch. Just be sure to thaw them completely before using.
- If you don't have jasmine rice, you can use white rice. However, jasmine rice has a slightly sweeter flavor that pairs well with the vegetables in this dish.
- If you don't have vegetable broth, you can use chicken broth or water. Just be sure to add a little salt to the water if you are using it.
- Serve the eggplant and vegetable rice with a side of your favorite sauce. Some popular options include soy sauce, hoisin sauce, or sweet and sour sauce.
Conclusion:
Eggplant and vegetable rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try.
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