easy-eggplant-recipe

This is the ultimate eggplant recipe to have! Made from basic ingredients and cooked in one-pot, this EASY eggplant recipe can be served SO many ways! It goes as a meal alone, side, spread, salad–you name it! Delicious HOT or COLD!

Perhaps this can even make a good canning recipe! I’m loving this easy eggplant recipe! Altered from Sveta’s Recipes this vegetable blend eggplant dish comes together easily and requires just some stirring once it hits the skillet. My mother-in-law has made it numerous of times this past month and it’s probably because this eggplant recipe is quick and tasty to put together. It’s one of those dishes you could enjoy eating cold or hot.

The skillet roasted method creates creamy eggplant chunks and the rice gives a nice little boost of texture to the pillow-y soft veggies. The ultimate eggplant recipe to have because it consists of basic ingredients and tastes, “eating out of the spoon DELICIOUS”!

easy-eggplant-recipe

INGREDIENTS for easy eggplant recipe:
  • 3 small eggplants, cut into chunks
  • 4 medium sized tomatoes, diced
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 2 large red peppers, cut into chunks
  • 2 carrots, grated
  • 1 1/2 TBSP vinegar
  • 1 1/2 TBSP salt
  • 1 1/2 TBSP sugar
  • 1/3 cup olive oil
  • 2/3 cup uncooked white rice (jasmine or Botan Calrose Rice)

NOTE: Add 2 jalapeno peppers to make it on the spicy side.

easy-eggplant-recipe

How to make this easy eggplant recipe:

1. Combine all the ingredients into a deep non-stick skillet or pot. Bring to a boil over high heat and boil 8 minutes, stirring often.

2. Then reduce the heat to low, cover with a lid and simmer for 30 minutes mixing occasionally. Mixture should darken in color and veggies should be very soft.

3. Serve warm or cold. Keep refrigerated.

easy-eggplant-recipe-

DO YOU HAVE TO PEEL EGGPLANT BEFORE YOU COOK IT?

No, but it is said that the skins on an older and bigger eggplant become more bitter so it is best to eat the skins on smaller (younger) eggplants. The skins should get tender during the cooking stage so it’s really a matter of preference and how much dark texture you want to see in your dish.

IS SALTING THE EGGPLANTS REQUIRED BEFORE COOKING?

No, but it supposedly helps with the bitterness by releasing it’s natural juices after the addition of salt. If choosing to salt before using, some draining, rinsing and patting dry is required and in my opinion that’s extra procedure to be doing so to avoid bitter tasting eggplants opt for smaller ones (younger) at the store.

HOW DO YOU COOK AN EGGPLANT?

Their are SO many ways to cook eggplants. They could be baked (hollowed out and stuffed with meat, rice or other fillings) stewed, fried, roasted, pickled, grilled, and pan-fried. They do contain 92% of water and are capable of absorbing large amounts of cooking fat and sauces, making for some rich dishes.

Easy Eggplant Recipe

Cook Time: 38 minutes
Total Time: 38 minutes
Servings: 6 -8
Author: Alyona's Cooking
This is the ultimate eggplant recipe to have! Made from basic ingredients and cooked in one-pot, this EASY eggplant recipe can be served SO many ways! It goes as a meal alone, side, spread, salad--you name it! Delicious HOT or COLD!

Ingredients

  • 1 1/2 lbs of eggplants 3 small eggplants, cut into chunks
  • 1 1/2 lbs tomatoes 4 medium sized, diced
  • 1 onion diced
  • 1 garlic clove crushed
  • 2 large red peppers cut into chunks
  • 2 carrots grated
  • 1 1/2 TBSP vinegar
  • 1 1/2 TBSP salt
  • 1 1/2 TBSP sugar
  • 1/3 cup olive oil
  • 2/3 cup uncooked white rice jasmine or Botan Calrose Rice
  • NOTE: Add 2 jalapeno peppers to make it on the spicy side.

Instructions

  • Combine all the ingredients into a deep non-stick skillet or pot. Bring to a boil over high heat and boil 8 minutes, stirring often.
  • Reduce heat to low, cover with a lid and simmer for 30 minutes mixing occasionally. Mixture should darken in color and veggies should be very soft.
  • Serve warm or cold. Keep refrigerated.

Nutrition per serving

Serving: 1gCalories: 199kcalCarbohydrates: 28.8gProtein: 3.4gFat: 8.9gSaturated Fat: 1.3gSodium: 1328mgFiber: 6gSugar: 10.1g

easy-eggplant-recipe

 

 

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28 comments

    • Derri

    This is now a regular on our family rotation. It has it all…easy, delicious and vegan. I use canned fire roasted tomatoes when I don’t have fresh ones and it adds a lovely extra layer of taste. Thank you!

      • Alyona’s Cooking

      I’m so glad to hear, Derri!

    • Cynthia Owens Richardson

    I am going to try this recipe, but I am going to use Israeli Couscous instead of the rice.

      • Alyona’s Cooking

      Sure, let me know how it turns out, Cynthia!

    • Leanne

    I never thought of a making eggplant and rice dish . I’m glad I tried it. I didn’t put in carrots but I had fresh basil . It was a crowd pleaser

      • Alyona’s Cooking

      I’m glad to hear the feedback, Leanne! Thanks for giving it a try!

    • Frank

    Do you need to add any water to this?

      • Alyona’s Cooking

      Hi Frank, no water.

    • Linda G.

    I made this 3 times already, once with a can of crushed tomatoes and twice with just regular tomatoes, both ways it is excellent. I also added some sliced green olives. Love it—thank you for the recipe.

      • Alyona’s Cooking

      You are very welcome, Linda! Thanks for the feedback! Olives sound like an interesting addition!

    • Blanca

    Can I use quinoa instead of rice?

      • Alyona’s Cooking

      Hi Blanca, you could try but I think the texture could differ since quinoa is a very small grain.

    • Kim

    1 1/2 tablespoons seems like a lot of salt. Is that correct?

      • Alyona’s Cooking

      Hi Kim, that is correct, this recipe has lots of veggies and rice which will easily soak up the flavor. However, if your sensitive to the salt content go with your instincts and reduce the amount:)

    • Joy

    I don’t have Jasmine rice at the moment. Could I use parboiled rice instead?

      • Alyona’s Cooking

      Hi Joy, that should be fine:)

    • Linda G.

    Can you use a can of crushed tomatoes instead if fresh tomatoes?

      • Alyona’s Cooking

      Hi Linda, I think you can!

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