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Rice with eggplant

Rice with Eggplant

Tasty, fragrant rice with eggplant for dinner. When you want to shake up your everyday menu — on regular days or meatless ones — this flavorful rice with eggplant is a great option. It's simple and doesn't take long, yet turns out aromatic and delicious.

Anna

Recipe author

Composition / ingredients

Servings:

Eggplant

Rice

Onion

Carrot

Garlic

Soy sauce

Vegetable oil

Curry powder

Salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 18 % 8 g

Carbohydrates 76 % 34 g

199 kcal

GI: 24 / 76 / 0

Cooking method

Step 1:

Gather your ingredients. Use a medium onion, carrot, and garlic, and an eggplant in whatever size you like. I use parboiled rice, but feel free to swap in your favorite variety. I fry the vegetables in vegetable oil — any kind you prefer works. For seasoning I use curry powder, ground black pepper, and salt, but your own favorite spices are fine too. Have a deep skillet ready for cooking the rice and eggplant.
Step 2:

Peel and finely chop the onion and garlic. Set the skillet over the heat, warm it up, and add some of the oil. Add the chopped onion and fry over medium heat until translucent, stirring. Add the chopped garlic and fry along with the onion for about a minute.
Step 3:

Wash and dry the eggplant. Cut it into small cubes, put them in a bowl, and sprinkle with salt. Let sit for ten minutes, then rinse with cold water. You can skip this if you're sure your eggplant is young and tender. You can peel the eggplant for this dish, but I leave the skin on.
Step 4:

Wash, peel, and shred the carrot — grate it on the coarse side of a box grater or chop it finely. Add the carrot to the skillet with the onion and garlic and fry everything together over medium heat for 2–3 minutes.
Step 5:

Add the diced eggplant to the skillet and stir. Lower the heat to just below medium and fry all the vegetables together, adding a little more oil if needed.
Step 6:

Fry the vegetables until the eggplant is soft, about 15–20 minutes, stirring constantly.
Step 7:

Add the parboiled (or other) rice to the fried vegetables, stir, and fry everything together for a couple of minutes.
Step 8:

Pour in two cups of boiling water and stir. Add your chosen seasonings, the soy sauce, and ground black pepper. Taste for salt and add more if needed. Simmer everything together until the rice is done. The timing depends on the type of rice and its cooking time — mine took about 20 minutes.
Step 9:

Serve the rice with eggplant hot. On meatless days it makes a perfect dinner on its own; on other days, pair it with a meat dish.