Name: One-Pot Mediterranean Eggplant Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 medium eggplant (about 400 gms – 1 lb.); ½ onion (chopped); 3 vine tomatoes (seeded and chopped); 3 garlic cloves (minced); 60 ml – ¼ cup extra virgin olive oil; 2 tsp salt; 1 tsp dried oregano; 1 cup long grain rice; 600 ml – 2 ½ cups chicken or vegetable stock; 1 tbsp basil (chopped for garnish)

How do you feel about one-pot meals? I think they are awesome and I definitely don’t make them enough. Easier clean-up is always nice, right?

Today’s tasty one-pot meal is One-pot Mediterranean Eggplant Rice! It’s easy to make and can be served as a side or a main dish. It serves about six as a side and four as a main dish.

This recipe will take you to the Mediterranean with each bite! It’s packed with the summer flavours of the Mediterranean: eggplant, oregano, garlic, and basil. In fact, a had a Sicilian summer in mind when I developed this recipe.

It’s winter here in Australia at the moment, but back in Italy it is hot and all my friends are enjoying their summer holidays, so I thought I should share in the fun, at least through my palate.

If you are looking for a healthy, easy weeknight meal, I suggest you make this! Remember to check out my video recipe and to leave a comment to let me know how you like it!

One-Pot Mediterranean Eggplant Rice

One-Pot Mediterranean Eggplant Rice – a healthy and easy weeknight meal packed with the summer flavours of the Mediterranean.

Course Main, Side

Cuisine Mediterranean

Keyword One-pot, Rice

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Manuela Zangara

Ingredients

1 medium eggplant about 400 gms – 1 lb.
½ onion chopped
3 vine tomatoes seeded and chopped
3 garlic cloves minced
60 ml – ¼ cup extra virgin olive oil
2 tsp salt
1 tsp dried oregano
1 cup long grain rice
600 ml – 2 ½ cups chicken or vegetable stock
1 tbsp basil chopped for garnish

Instructions

Slice the eggplant crosswise in 1.5 cm – ½ inch slices, then cut into 2.5 cm – 1 inch pieces.
Preheat the extra virgin olive oil in a 30 cm – 12-inch cast iron skillet over medium-high heat.
Add the eggplant and stir to coat with the oil. The eggplant may soak all of the oil, this is okay. 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 salt and oregano. Mix.
Add the rice and stir to combine. Stir in the stock.
Place in a pre-heated oven, covered, and bake at 200°C – 400°F for thirty minutes, until all the liquid has been absorbed.
Remove from the oven and let cool. Taste and adjust seasoning if necessary.
Garnish with basil and serve.