EGGPLANT AND VEGETABLE RICE
I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
- Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
- Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
- Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
- Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.
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Esther Sanyu
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
AK Sulemankhail
[email protected]Overall, this dish was a hit with my family. The eggplant and vegetables were cooked perfectly and the rice was fluffy and flavorful. We will definitely be making this again!
Fateemah Aleeyu
[email protected]This dish was a bit too oily for my taste. I think I would have preferred to grill or roast the eggplant instead of frying it.
Bashiran Hassan
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good. The eggplant was cooked perfectly and the vegetables were flavorful. I would definitely make this again.
Bandhu tv
[email protected]This dish was delicious and easy to make. I loved the combination of eggplant, vegetables, and rice. It's a great way to use up leftover eggplant.
Aerabella Caribou
[email protected]I thought this dish was just okay. The eggplant was a bit tough and the vegetables were bland. I wouldn't make this again.
Allah Allah
[email protected]This dish was a bit too spicy for my taste. I would have preferred less chili powder.
Saiem Ahnmed
[email protected]I'm always looking for new ways to cook eggplant and this recipe did not disappoint. The eggplant was tender and flavorful, and the combination of vegetables and rice was perfect. I will definitely be making this again.
Jenith Koiral
[email protected]This dish was a great way to use up some leftover eggplant. It was easy to make and the results were delicious. I would definitely recommend this recipe to others.
eliud mwirigi
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Shaireen Soma
[email protected]Overall, this dish was a hit with my family. The eggplant and vegetables were cooked perfectly and the rice was fluffy and flavorful. We will definitely be making this again!
Djibrine Djidda
[email protected]The eggplant was a bit too oily for my liking. I think I would have preferred to grill or roast it instead of frying it.
EiZin Phyo
[email protected]This dish was a bit bland for my taste. I would have liked more spices or herbs to give it more flavor.
desmond igwe
[email protected]I followed the recipe exactly and the dish turned out great! The eggplant was tender and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
Mignot Asefaw
[email protected]This dish was easy to make and packed with flavor. I loved the combination of eggplant, vegetables, and rice. It was a great way to use up some of the eggplant from my garden.
kira Yagimi
[email protected]I'm not usually a big fan of eggplant, but this recipe changed my mind! The eggplant was cooked to perfection, and the combination of vegetables and rice made for a hearty and flavorful dish. I'll definitely be making this again.
Arbaz Arshad
[email protected]This eggplant and vegetable rice dish was a delightful culinary experience. The flavors of the eggplant, vegetables, and rice blended harmoniously, creating a symphony of taste in my mouth. The texture was perfect, with the eggplant providing a soft