Best 5 Rice With Eggplant Recipes

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Embark on a culinary adventure with our enticing selection of rice with eggplant recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. From the classic Spanish paella bursting with vibrant vegetables and succulent seafood to the comforting Persian tahdig, a crispy-bottomed rice dish topped with golden eggplant slices, our collection offers a delightful array of options. Experience the vibrant flavors of the Indian brinjal pulao, where fragrant basmati rice mingles with tender eggplant, aromatic spices, and tangy tamarind. If you prefer a lighter option, try the refreshing Vietnamese com chay ca tim, where fluffy rice is paired with stir-fried eggplant and tomatoes in a savory fish sauce dressing. For a hearty and satisfying meal, indulge in the Turkish patlıcanlı pilav, a flavorful combination of rice, eggplant, and minced meat, all simmered in a rich tomato sauce. Whichever recipe you choose, you'll embark on a culinary journey that celebrates the versatility and deliciousness of rice and eggplant.

Check out the recipes below so you can choose the best recipe for yourself!

ONE POT GREEK EGGPLANT AND RICE



One Pot Greek Eggplant and Rice image

Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole.

Provided by Marissa @ OMGfood

Categories     Main Dish     Side Dish

Time 52m

Number Of Ingredients 14

1 medium eggplant (about 1 pound)
1 large sweet onion (chopped (1 1/2 cups))
3 vine tomatoes (seeded and chopped)
4-6 garlic cloves (minced)
1/4 cup olive oil
2 teaspoons kosher salt
freshly ground black pepper
1 teaspoon dried Greek oregano
1 bay leaf
1 cup long grain white rice
2 cups chicken or vegetable stock
1/2 cup grated mizithra cheese*
2 tablespoons butter (optional)
1-2 tablespoons minced parsley for garnish (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces.
  • Preheat oil in a 12-inch oven-safe skillet over medium-high heat.
  • Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to saute for five minutes, until the eggplant has softened.
  • Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
  • Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
  • Add rice and bay leaf and stir to combine.
  • Stir in the stock, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese and dot with butter.
  • Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
  • Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
  • Garnish with parsley and serve!

Nutrition Facts : ServingSize 1 g, Calories 489 kcal, Carbohydrate 57 g, Protein 13 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 26 mg, Sodium 1457 mg, Fiber 6 g, Sugar 11 g

EGGPLANT AND VEGETABLE RICE



Eggplant and Vegetable Rice image

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

Extra-virgin olive oil, as needed
3 medium eggplants, peeled and diced into 1-inch cubes
1 onion, chopped into small dice
Kosher salt
4 cloves garlic, minced
2 teaspoons roughly chopped fresh oregano
2 teaspoons smoked paprika
Pinch of crushed red pepper (optional)
2 cups basmati or jasmine rice
2 cups crushed tomatoes (fresh or canned)
3 cups frozen vegetables
3 cups vegetable or chicken stock or broth, heated until hot
Chopped basil leaves, for garnish

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.

EGGPLANT AND RICE



Eggplant and Rice image

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

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

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

RICE WITH EGGPLANT



Rice With Eggplant image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1 1/2 cups eggplant, peeled and cut into 1/4-inch cubes
1 cup converted rice
1 bay leaf
1 1/2 cups water
1/8 teaspoon red pepper flakes
Salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
  • Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
  • Uncover, remove the bay leaf and stir with a fork to fluff.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 457 milligrams, Sugar 2 grams

EGGPLANT STIR-FRY OVER RICE



Eggplant Stir-Fry Over Rice image

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

2 cups water
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup chopped mushrooms
½ medium red onion, chopped
1 eggplant, diced
1 small zucchini, diced
½ teaspoon low-sodium soy sauce, or more to taste
1 large tomato, chopped
1 teaspoon chopped unsalted peanuts

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

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
  • Prepare the eggplant properly: To prevent the eggplant from becoming bitter, salt it and let it rest for 30 minutes before cooking. Then, rinse the eggplant and pat it dry.
  • Use a variety of cooking methods: Eggplant can be roasted, grilled, fried, or sautéed. Each cooking method will produce a different flavor and texture.
  • Add flavor to the eggplant: Eggplant is a versatile vegetable that can be flavored with a variety of ingredients. Try marinating the eggplant in a mixture of olive oil, garlic, and herbs before cooking. You can also add spices, such as cumin, chili powder, or paprika, to the eggplant while it is cooking.
  • Serve the eggplant with a variety of dishes: Eggplant can be served as a side dish, main course, or appetizer. It pairs well with rice, pasta, grilled meats, and fish.

Conclusion:

Eggplant is a delicious and versatile vegetable that can be used in a variety of dishes. With its mild flavor and tender texture, eggplant is a great choice for people of all ages. Whether you are roasting, grilling, frying, or sautéing eggplant, there are endless possibilities for creating delicious and satisfying meals. So next time you are looking for a new and exciting vegetable to try, give eggplant a try. You won't be disappointed!

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