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
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
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Slice the eggplant crosswise in 1.5 cm – ½ inch slices, then cut into 2.5 cm – 1 inch pieces.
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Preheat the extra virgin olive oil in a 30 cm – 12-inch cast iron skillet over medium-high heat.
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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.
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Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
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Add tomatoes and garlic and cook for an additional minute. Season with salt and oregano. Mix.
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Add the rice and stir to combine. Stir in the stock.
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Place in a pre-heated oven, covered, and bake at 200°C – 400°F for thirty minutes, until all the liquid has been absorbed.
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Remove from the oven and let cool. Taste and adjust seasoning if necessary.
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Garnish with basil and serve.
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