Eggplant Rice
Eggplant rice is a popular dish in Mediterranean and Middle Eastern cuisine, bringing a combination of rich spices and fresh vegetables to the table. Eggplant, with its unique creamy texture, perfectly complements the spicy, tomato-based base. This recipe is an ideal choice as a vegetarian dish, but it can also be served as a side dish with various meat dishes.
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Ingredients for this recipe
Servings: 2
200
g
Jasmine rice
400
ml
Water
1
Eggplant
1
Onion
2
cloves
Garlic
2
Tomato
30
ml
Olive oil
1
tsp
Salt
1
pinch
Black pepper
1
tbsp
Basil
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Preparation Steps
1
Thoroughly rinse the jasmine rice in cold water. Cook in 400 ml of water until all the liquid is absorbed and the rice is tender.
2
Dice the eggplant, sprinkle with salt, and let it sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3
Heat 15 ml of olive oil in a skillet over medium heat. Sauté the diced eggplant until golden brown. Set aside.
4
In the same skillet, add the remaining 15 ml of olive oil. Sauté the finely chopped onion and garlic until softened.
5
Add the diced tomatoes, salt, and pepper. Cook for 5 minutes, or until the tomatoes have slightly thickened.
6
Stir in the sautéed eggplant and cooked rice. Mix well to combine.
7
Sprinkle with finely chopped fresh basil and serve immediately while warm.
