Best 3 Eggplant Rice Casserole Recipes
Embark on a culinary journey with our eggplant rice casserole, a symphony of flavors that will tantalize your taste buds. This delightful dish seamlessly blends the earthy notes of roasted eggplant with the fluffy texture of aromatic rice, creating a harmonious balance of flavors and textures. The addition of juicy tomatoes, savory bell peppers, and a medley of herbs and spices elevates this casserole to a gourmet masterpiece. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step guide and additional recipe variations will ensure a successful and enjoyable cooking experience. Get ready to indulge in a comforting and flavorful eggplant rice casserole that will become a staple in your weekly meal rotation.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT, LAMB AND RICE CASSEROLE
A perfect recipe -- lots of veggies, combined with lamb, herbs and spices for a dish that reminds me why I love Mediterranean foods! Better yet: for all the great flavor this dish delivers -- it comes together pretty fast. I made this for my sis years ago when she came home from the hospital after having her daughter Alexis and it's been a family favorite since. From Eating Well's Rush Hour Cookbook. Serve with crusty bread and Tzatziki -- either store bought (Costco's is good!), or make your own: Peel, seed and shred a large cucumber, squeeze dry and mix with 1-2 minced garlic, dash of salt and pepper, 2 T chopped mint and 1/4 cup ( i use a bit more) plain yogurt.
Provided by Kmac1805
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
- While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
- Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
- Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.
EGGPLANT RICE CASSEROLE
Make and share this Eggplant Rice Casserole recipe from Food.com.
Provided by ElishevaR
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- slice and salt eggplant- let sit for about 20 minutes.
- in the mean time, make 1 cup of rice and saute the onion.
- Put sauce, some rice, and onion in the baking dish. Once eggplant is done, put a layer of eggplant down. Top each eggplant slice with a slice of cheese. Repeat layers- baked uncovered for 20 minutes.
CHEESY EGGPLANT RICE CASSEROLE
I am always looking for new and different ways to serve eggplant. I wanted to try using it with a starch for a hearty side dish that is also light and full of veggies. This recipe is the result of my experiment. It turned out luscious.
Provided by Robin Lieneke
Categories Rice Sides
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Salt diced eggplant heavily and cover with water. You may have to use a weight to keep the eggplant submerged. Refrigerate and soak several hours or overnight. Drain and rinse.
- 2. Add butter to skillet and saute onions and peppers until they start to soften, 2-3 minutes. Add garlic and saute 1 minute more.
- 3. Mix together all ingredients in a bowl (reserve 1/2 cup of cheese), add salt and pepper to taste and pour into a 8x12 prepared pan (or 9x13 depending on the size of your eggplant).
- 4. Bake at 350 for 50 minutes. Remove from oven and sprinkle with remaining cheese and bake 5 minutes more. Serve hot.
Tips:
- To save time, you can use frozen eggplant. Just be sure to thaw it completely before using it.
- If you don't have a large skillet, you can cook the eggplant in batches.
- Be careful not to overcook the eggplant, or it will become mushy. It should be tender but still have a slight bite to it.
- Feel free to use any type of ground meat that you like. Beef, pork, or turkey would all be good options.
- If you don't have any tomato sauce, you can use crushed tomatoes or even diced tomatoes.
- Serve the casserole with a side of garlic bread or salad.
Conclusion:
This eggplant rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give this eggplant rice casserole a try. You won't be disappointed!
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