Savor the flavors of Mediterranean cuisine with this delectable Fried Eggplant with Rice and Tomatoes recipe. This dish combines the rich, earthy taste of eggplant with a savory rice and onion mixture, topped with fresh tomatoes and a sprinkle of herbs. Perfect as a main course or a hearty side, it’s a versatile and delicious addition to any meal.
This Fried Eggplant with Rice and Tomatoes has become a beloved dish in our household. My husband, a huge fan of eggplant, couldn’t get enough of it the first time I made it. The kids, who are usually hesitant about vegetables, were won over by the savory rice and the juicy, roasted tomatoes. It’s a joy to see everyone come together at the dinner table, enjoying this dish that has quickly become a family favorite. Whether it’s for a special occasion or a weeknight dinner, this recipe always brings smiles and satisfaction.
Why This Fried Eggplant with Rice and Tomatoes?
- Mediterranean Flair: Fresh parsley, garlic, and tomatoes bring vibrant Mediterranean flavors to the dish.
- Savory and Satisfying: The combination of fried eggplant and a savory rice mixture creates a hearty, satisfying meal.
Versatility:
- Meal Flexibility: Perfect as a vegetarian main course or as a side dish to complement any meal.
- Healthy Ingredients: Packed with vegetables and whole grains, this dish is nutritious and flavorful.
Easy Preparation:
- Simple Steps: Clear, easy-to-follow instructions make this recipe accessible for all cooking levels.
- One-Pan Wonder: Minimal cleanup with the majority of the dish prepared in a single frying pan.
Ingredients:
- 2 eggplants
- 1 cup (200g) cooked rice
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp (15g) tomato paste
- 2 tbsp (8g) fresh parsley, minced
- 2 tomatoes, sliced into 12 slices
- Kosher salt, to taste
- Ground black pepper, to taste
- 6 tbsp (90ml) olive oil, plus more as needed
Directions:
- Prep and Preheat: Preheat your oven to 400°F (200°C). Rinse the eggplants, cut off the stems, and halve them lengthwise. Sprinkle liberally with salt and set aside.
- Fry the Eggplants: In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant halves, two at a time, on both sides, turning every 30 seconds until dark golden brown. Add more oil as needed to keep the pan from drying out. Transfer the fried eggplants to a baking sheet, cut side up, and sprinkle with a bit more salt.
- Prepare the Filling: In the same frying pan, sauté the chopped onion over medium-high heat until golden brown. Add the minced garlic, cooked rice, minced parsley, and tomato paste. Stir well and cook for another minute, seasoning with salt and pepper to taste. Remove from heat and transfer the mixture to a bowl to cool.
- Assemble the Dish: Spread the rice and onion mixture over the eggplant halves, pressing down gently to adhere. Top each eggplant half with three tomato slices and drizzle with a little olive oil.
- Bake: Transfer the eggplants to the oven and bake for 25 minutes.
- Finish and Serve: Remove from the oven, drizzle with a bit more olive oil, and sprinkle with salt and pepper. Garnish with additional fresh parsley or coriander and serve warm.
Notes:
- Substitutions: You can replace the rice with quinoa or couscous for a different texture. For a spicier kick, add a pinch of red pepper flakes to the rice mixture.
- Nutritional Info: This dish is a great source of fiber, vitamins, and antioxidants, making it a healthy choice for any meal.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
