Easy Eggplant Recipe

by Alyona's Cooking
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.

3.82 from 11 votes

Easy Eggplant Recipe

Cook Time: 38 minutes
Total Time: 38 minutes
Servings: 6 -8
Calories: 199kcal
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!
Print Recipe Review

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

Serving: 1g | Calories: 199kcal | Carbohydrates: 28.8g | Protein: 3.4g | Fat: 8.9g | Saturated Fat: 1.3g | Sodium: 1328mg | Fiber: 6g | Sugar: 10.1g
Nutrition Facts
Easy Eggplant Recipe
Amount Per Serving (1 g)
Calories 199 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 1.3g8%
Sodium 1328mg58%
Carbohydrates 28.8g10%
Fiber 6g25%
Sugar 10.1g11%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

easy-eggplant-recipe

 

 

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10 comments

Nancy November 22, 2019 - 10:00 pm

I want to make this recipe.
What lsize carrots? A large carrot will yield a lot more than a small or medium one.
What size onion? Small, medium or large? An onion could be 1/2 cup to 1 1/2 cups depending on the size.
I like to make a recipe as written first to see if it’s good but not knowing what amounts to use could change the entire flavor. Thanks

Reply
Alyona's Cooking November 23, 2019 - 5:35 am

Hi Nancy, go with medium-sized veggies:)

Reply
Sarah Newcombe October 22, 2019 - 4:10 pm

I only made this to use up some old eggplant but it was so good I am making it again. The creaminess of the eggplant and olive oil .. so good!

Reply
Alyona's Cooking October 23, 2019 - 9:32 am

Hi Sarah, so glad to hear that!

Reply
Caitlin Zabezhinsky April 28, 2019 - 1:54 pm

I haven’t made this yet, but I’m wondering if you happen to have this in Russian or Maldovan? Then our nanny could make it 🙂

Reply
Alyona's Cooking April 29, 2019 - 5:59 am

Hi Caitlin, I don’t have this eggplant salad written in another language…However you could try to use google translate for the instructions?

Reply
Caitlin January 14, 2019 - 12:43 pm

Do you add any water or broth to the skillet? I don’t understand how the rice cooks

Reply
Alyona's Cooking January 14, 2019 - 3:18 pm

Hi Caitlin, There is no need for any liquid here. The juices from the eggplants and tomatoes with the addition of oil is apparently enough liquid to cook the rice in this dish. Let me know how it turns out for you.

Reply
Anastasia August 16, 2018 - 11:45 pm

I made this recipe today and I love it. Such an easy recipe with amazing flavor. Thank you Alyona for the recipe.

Reply
Alyona's Cooking August 17, 2018 - 8:11 am

You are welcome Anastasia! Glad to know you love it!

Reply

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