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One-pot Mediterranean Eggplant Rice

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


  • 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


  1. Slice the eggplant crosswise in 1.5 cm – ½ inch slices, then cut into 2.5 cm – 1 inch pieces.
  2. Preheat 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 with the oil. The eggplant may soak all of the oil, this is okay. Saute for five minutes, until the eggplant has softened.
  4. Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
  5. Add tomatoes and garlic and cook for an additional minute. Season with salt and oregano. Mix.
  6. Add the rice and stir to combine. Stir in the stock.
  7. Place in a pre-heated oven, covered, and bake at 200°C – 400°F for thirty minutes, until all the liquid has been absorbed.
  8. Remove from the oven and let cool. Taste and adjust seasoning if necessary.
  9. Garnish with basil and serve.