Soft eggplant melts into tomato-soaked rice for a warm, reliable bowl of Eggplant Rice that fits busy weeknights and keeps well for easy leftovers.
How do you feel about one-pot meals? I think they are great, and I don’t make them often enough. Easier clean-up is always welcome.
This one-pot Eggplant Rice is simple to prepare and works both as a side and as a main. It serves about six as a side and four as a main.
The flavours always take me back to the Mediterranean. Eggplant, oregano, garlic, and basil remind me of long Sicilian summers, so I kept those flavours in mind when I created this dish.
It’s winter here in Australia at the moment, but back in Italy, it is hot and my friends are enjoying their summer holidays.
If you are after a healthy, easy weeknight meal, this eggplant and rice is a good one to try.
A Few Reasons to Make This Dish
- One pan keeps things easy and saves you from scrubbing extra pots later.
- Gives you a way to use eggplant in a family-friendly dish with mild flavours.
- Uses everyday vegetables you likely already have sitting in the fridge or pantry.
Key Ingredients for Eggplant Rice
Eggplant
Choose firm eggplant with smooth, glossy skin, as it holds up well during baking. Its mild, earthy taste blends easily with tomatoes, garlic, and herbs.
Tomatoes
Break down during cooking and create a gentle base for the rice. Ripe tomatoes with a bright colour give the dish a rounder taste and help build a light sauce.
Chicken or Vegetable Stock
Adds moisture as the rice cooks, helping the grains soften evenly. Chicken stock brings a fuller, richer taste, while vegetable stock keeps the dish lighter and works well for vegetarian meals.
Find the complete list with measurements in the recipe card below.
How to Make Eggplant Rice
Step 1: Slice the eggplant crosswise into 1.5 cm – ½ inch rounds, then cut each round into 2.5 cm – 1 inch pieces.
Step 2: Heat the extra virgin olive oil in a 30 cm – 12-inch cast iron skillet over medium-high heat.
Step 3: Add the eggplant and stir to coat it with the oil. It may absorb most of the oil, and this is fine. Sauté for 5 minutes until the eggplant has softened.
Step 4: Add the onions and sauté for another 5 minutes until both the eggplant and onions soften further.
Step 5: Add the tomatoes and garlic and cook for an additional minute. Season with salt and oregano, then mix.
Step 6: Add the rice and stir to combine. Pour in the stock and mix again.
Step 7: Cover the skillet and bake in a preheated oven at 200°C – 400°F for 30 minutes, until all the liquid has been absorbed.
Step 8: Remove from the oven and let it cool slightly. Taste and adjust seasoning if needed.
Step 9: Garnish with basil and serve.
Frequently Asked Questions
Brown rice works, but it needs more liquid and a longer cook time. Add an extra 120 ml – ½ cup of stock and extend baking time by 15–20 minutes. Check the texture near the end.
Yes. Keep the skillet covered and cook over low heat until the rice absorbs the liquid. Check the base now and then to prevent sticking.
Check a spoonful from the centre of the pan. If the grains feel slightly firm, add 60 ml – ¼ cup of warm stock, cover the skillet again, and bake for another 5–10 minutes so the rice softens fully.
No. The pieces soften well in the pan without salting first, though you can salt lightly if you prefer a slightly firmer texture.
Extra Help from the Kitchen
Check the Stock Level – Keep an extra 60 ml – ¼ cup of warm stock on hand in case the rice needs a small top-up after baking.
Cut Evenly – Keep the eggplant pieces roughly the same size so they cook at the same pace and stay tender throughout.
Use the Middle Rack – Baking on the middle rack helps the rice cook evenly and prevents the base from browning too quickly.
Add Basil at the End – Basil keeps its flavour best when added off the heat, so sprinkle it right before serving.
Lift with a Fork – Fluff the rice gently with a fork before serving to loosen the grains without breaking the eggplant pieces.
Variations and Twists
Chili Garlic Eggplant with Rice – Add ½ teaspoon chilli flakes and one extra garlic clove when sautéing the onions for a gentle heat that settles into the rice.
Mediterranean Herb Eggplant Rice – Replace the dried oregano with ½ tablespoon fresh oregano and add ½ tablespoon each of chopped parsley and thyme before serving.
Eggplant and Vegetable Rice – Add ½ cup diced zucchini and ½ cup peas together with the tomatoes for a more vegetable-focused dish.
Cheesy Eggplant Rice – Add 30 g – 1 oz grated mozzarella and 20 g – 0.7 oz Parmesan over the rice once it has finished baking, cover for 2 minutes, and let the warmth soften the cheese before serving.
Storage and Shelf Life
Store the rice in an airtight container once it has cooled completely at room temperature for about 30 minutes. Freeze portions in well-sealed, freezer-safe containers for up to 2 months.
Thaw the frozen rice in the fridge overnight before serving. Reheat in a pan with a small splash of stock or water to loosen the grains, or warm it gently in the microwave until heated through.
Rice Dishes for Your Next Meal
Eggplant Rice Recipe
Soft eggplant melts into tomato-soaked rice for a warm, reliable bowl of Eggplant Rice that fits busy weeknights and keeps well for easy leftovers.
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 into 1.5 cm – ½ inch rounds, then cut each round into 2.5 cm – 1 inch pieces.
-
Heat 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 it with the oil. It may absorb most of the oil, and this is fine. Sauté for 5 minutes until the eggplant has softened.
-
Add the onions and sauté for another 5 minutes until both the eggplant and onions soften further.
-
Add the tomatoes and garlic and cook for an additional minute. Season with salt and oregano, then mix.
-
Add the rice and stir to combine. Pour in the stock and mix again.
-
Cover the skillet and bake in a preheated oven at 200°C – 400°F for 30 minutes, until all the liquid has been absorbed.
-
Remove from the oven and let it cool slightly. Taste and adjust seasoning if needed.
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Garnish with basil and serve.
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