Eggplant Rice
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
6 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
Mediterranean
Eggplant Rice
Report
Make a comforting dish of eggplant rice with tomato sauce, creamy risotto rice, and a few more veggies. Finish with fresh basil or parsley for added flavor.
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Ingredients
Rice:
- 2 cups risotto rice 400 g, Note 1
- 3 ½ cups water 850 ml
- ¼ teaspoon salt fine sea salt
Tomato sauce:
- 2 cups passata di pomodoro 500 ml, Note 2
- 1 cup vegetable broth 250 ml
- 1 teaspoon oregano
- 1 teaspoon sugar
- ½ teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
Vegetables:
- 1 lb eggplant 450 g
- ½ bell pepper the color of your choice
- 2 small carrot
- 1 small onion red, yellow or white
- 2 garlic cloves
- 3 tablespoons olive oil
- ¼ teaspoon salt fine sea salt
- 2 tablespoons tomato paste
- ½ cup water 125 ml
- 1 cup cheese freshly grated, 100 g, Note 3
- 3-4 tablespoons parsley chopped, or basil
- sea salt fine
- ground black pepper fine
Instructions
- Cook the rice: Place it in the pot and cover it with water. Bring to a boil and add a little salt. Cook until all the water is absorbed and the rice is tender but not mushy, about 20 minutes. Start checking about 5 minutes before the time is up to avoid overcooking or the rice sticking to the bottom of the pot. In the meantime, start preparing the rest of the recipe.2 cups risotto rice / 400 g + 3 ½ cups water / 850 ml + ¼ teaspoon fine sea salt
- Tomato sauce: Place passata, broth, oregano, sugar, salt, and black pepper in a large saucepan. Bring to a light boil, reduce the heat, and simmer, uncovered, until reduced to a sauce consistency, about 15-20 minutes.2 cups passata di pomodoro/ 500 ml + 1 cup vegetable broth/ 250 ml + 1 teaspoon oregano + 1 teaspoon sugar + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Chop vegetables: Chop the eggplants into small cubes. Dice the bell pepper, carrots, onion, and garlic.1 lb eggplants / 450 g + ½ bell pepper + 2 small carrots + 1 small onion + 2 garlic cloves
- Cook eggplants: Heat the oil in the pan. Add the chopped vegetables and salt. Cook until the eggplants are perfectly soft, about 15 minutes, but check (Note 4).3 tablespoons olive oil + vegetables + ¼ teaspoon fine sea salt
- Finish sauce: Add tomato paste and water and stir for 1-2 minutes.2 tablespoons tomato paste + ½ cup water / 125 ml
- Combine: Add the vegetables and rice to the tomato sauce and stir to combine. Add cheese and chopped herbs, and adjust the taste with salt and pepper.1 cup cheese/ 100 g + 3-4 tablespoons parsley or basil + fine sea salt and ground black pepper
- Rest: Cover the pot and let the eggplant rice rest for 5 minutes before serving.
Notes
- Rice choice: You can use any type of rice - white, Basmati, Jasmine, brown, or a Basmati-wild rice mix, but risotto rice makes this dish creamy and comforting, while other types give it a firmer texture. Follow the cooking time on the package, but cook the grains in plenty of water, not just the indicated amount. Drain the remaining water before adding the rice to the sauce.
- Passata di Pomodoro is a smooth, uncooked tomato puree made from ripe tomatoes strained to remove seeds and skins.
- Cheese: I often use freshly grated Cheddar or Gouda, but you can use your Parmesan, a ball of mozzarella, or your favorite good-melting cheese.
- Eggplant cooking time: Ensure the eggplant cubes are completely soft before stopping the cooking. Eggplants should always be tender and a bit mushy - cooked al dente doesn’t work for this vegetable.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
460kcal
(23%)
Carbohydrates
72g
(24%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
19mg
(6%)
Sodium
1001mg
(42%)
Potassium
767mg
(16%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
3824IU
(76%)
Vitamin C
27mg
(30%)
Calcium
183mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 460kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 19mg | 6% |
| Sodium | 1001mg | 42% |
| Potassium | 767mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 3824IU | 76% |
| Vitamin C | 27mg | 30% |
| Calcium | 183mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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