Rice And Eggplant Casserole
A hearty rice and eggplant casserole bursting with savory flavors, perfect for comforting family dinners and vegetarian options, with a hint of cayenne spice for warmth.
Ingredients
Instructions
- Peel eggplant and cut into 3/4-inch cubes. Remove core and seeds from pepper and cut into 3/4-inch cubes.
- Core tomatoes and cut into 1-inch pieces.
- Coarsely chop onion. Peel and finely chop garlic.
- Put oil in a 14-inch Dutch oven. Add all vegetables except tomatoes.
- Stir and cook until onion becomes clear.
- Add rice and keep stirring until all the grains become coated with oil.
- Add tomatoes, chicken broth, cayenne pepper, and water.
- Break up any clumps of rice.
- Put the Dutch oven over 14 coals until the mixture starts to boil.
- Then put 12 coals on top and 10 coals on bottom.
- Cook for 17 minutes without stirring or removing the lid.
- Remove from heat and fluff with a fork.
- Put the lid back on and let steam for 5 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of smoked paprika or a dash of soy sauce. If eggplant is not available, zucchini can be a great substitute. You can also use vegetable broth instead of chicken broth for a vegetarian option. Make sure to rinse the rice thoroughly to remove excess starch, which helps achieve the perfect texture.
Serving Suggestions
Serve this casserole with a side of Greek salad or crusty bread to complement the flavors. It pairs beautifully with Microwave Polish Pierogi for a hearty meal. For a protein boost, consider adding grilled chicken or chickpeas on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 1-minute intervals, stirring in between, until heated through. You can also add a splash of water to help retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Eggplant Casserole contains roughly 417 calories, with 6g protein, 36g carbohydrates, and 32g fat. It is an excellent source of vitamin C (102% of the Daily Value), vitamin A (69% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 738mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply complete steps 1 to 7, cover, and refrigerate. When ready to cook, bring it to room temperature before placing it over coals or in the oven. Adjust cooking time if needed.
What can I use instead of rice?
Quinoa or couscous can be excellent alternatives to rice. If using quinoa, adjust the liquid ratio to 1 part quinoa to 2 parts broth. For couscous, you may need less cooking time, so keep an eye on it to avoid overcooking.
Is it possible to make this dish vegan?
Absolutely! Replace the chicken broth with vegetable broth and ensure that the oil used is plant-based. You can also add extra vegetables like spinach or mushrooms for added nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).