EGGPLANT AND VEGETABLE RICE
I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
- Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
- Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
- Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
- Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
Saad Hashmi Hashmi
[email protected]This dish is a great way to get your kids to eat their vegetables.
Savitri Ramcharan
[email protected]I'm a vegetarian and I loved this dish. It's packed with vegetables and flavor.
Shedrack yakubu
[email protected]I'm allergic to eggplant, so I substituted zucchini. The dish was still delicious!
Lucy West
[email protected]This recipe is a great way to use up leftover vegetables.
Shedrack Haule
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
FIRDOUS MAMU
[email protected]I'm a beginner cook and this recipe was easy to follow. The dish turned out great and I'm really proud of myself!
Wajid Raisani
[email protected]I followed the recipe exactly and the dish turned out perfect. My family loved it!
Sagor Shil
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning.
Johnson Osazee Andre
[email protected]Easy to follow recipe and turned out great! I added some extra vegetables and it was still delicious. Thanks for sharing!
Fitzroy Williamsjr
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked to perfection and the flavors were incredible. Highly recommend!
Nejla Basyigit
[email protected]This eggplant and vegetable rice dish was a hit! The flavors were amazing and the rice was cooked perfectly. I especially loved the crispy eggplant. Will definitely be making this again!