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Overhead shot of cooked eggplant rice in a cast iron pan with basil.

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.

Course: Main, Side
Cuisine: Mediterranean
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

  1. Slice the eggplant crosswise into 1.5 cm – ½ inch rounds, then cut each round into 2.5 cm – 1 inch pieces.
  2. Heat the extra virgin olive oil in a 30 cm – 12-inch cast iron skillet over medium-high heat.
  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.
  4. Add the onions and sauté for another 5 minutes until both the eggplant and onions soften further.
  5. Add the tomatoes and garlic and cook for an additional minute. Season with salt and oregano, then mix.
  6. Add the rice and stir to combine. Pour in the stock and mix again.
  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.
  8. Remove from the oven and let it cool slightly. Taste and adjust seasoning if needed.
  9. Garnish with basil and serve.