Rice With Eggplant
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- ½cup finely chopped onions
- 1teaspoon finely chopped garlic
- 1½cups eggplant, peeled and cut into ¼-inch cubes
- 1cup converted rice
- 1bay leaf
- 1½cups water
- ⅛teaspoon red pepper flakes
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
254 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
- Step 2
Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
- Step 3
Uncover, remove the bay leaf and stir with a fork to fluff.
Private Notes
Comments
This left a lot to be desired. If you like the taste of bay leaf, I suppose you would like this. Not everyone has that type of rice on hand. We had regular rice but decided to try farro. What a mush. We had to add in fresh scape pesto and fresh mozzarella to make this palatable. And even then it was just a bowl of mush.