Middle Eastern · Dinner
Rice with Eggplant and Tomato
A Levantine spiced rice dish built on cubed eggplant fried until deeply golden, folded with tomato, onion and garlic into fluffy basmati rice seasoned with cumin and cinnamon. Finished with parsley and lemon juice, it serves as a plant-based main or hearty side.
$3
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
420Calories
9.1gProtein
15.9gFat
63.8gCarbs
8.6gSugar
9.2gFiber
802mgSodium
0mgChol
2.2gSat Fat
920mgPotassium
108mgCalcium
3.2mgIron
0mcgVitamin B12
20mgVitamin C
vegetarian
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Cut the eggplant into 1-inch cubes. Chop the tomato, slice the onion thinly, and mince the garlic.
2
Fry
Heat olive oil in a medium skillet over medium-high heat. Fry eggplant cubes for 8 to 10 minutes, turning occasionally, until deeply golden and tender.
3
Sauté
Add the onion and sauté over medium heat for 4 minutes until soft and translucent.
4
Bloom
Stir in garlic, cumin, and cinnamon; cook over medium heat for 1 minute until fragrant.
5
Simmer
Add tomato and simmer for 4 minutes. Stir in rice, vegetable stock, salt, and pepper; bring to a boil, then cover, reduce to low heat, and simmer for 15 minutes until liquid is absorbed and rice is tender.
6
Rest
Remove from heat and let sit covered for 5 minutes.
7
Plate
Fluff rice with a fork, stir in parsley and lemon juice, and serve on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 1 cup190g basmati rice
- 22 small tomato (about 100g)
- 11 onion (about 40g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp ground cinnamon
- 4 tbsp60ml olive oil
- 1 1/2 cup360ml vegetable stock
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
