Wondering what to make with eggplant? This quick and easy pan-fried eggplant recipe is a one pan meal that’s delicious! Packed with veggies and grain it’s healthy and super tasty! Make this 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 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 pillowy soft veggies. The ultimate eggplant recipe to have because it consists of basic ingredients and tastes, “eating out of the spoon DELICIOUS”!
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.
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. The mixture should darken in color and veggies should be very soft.
3. Serve warm or cold. Keep refrigerated.
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 its 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 an 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?
There 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
Equipment
- 1 12-inch deep skillet
Ingredients
- 1 1/2 lbs eggplants (3 small eggplants, cut into chunks)
- 1 1/2 lbs tomatoes (4 medium sized, diced)
- 1 onion (diced)
- 1 clove garlic (crushed)
- 2 large red bell peppers (cut into chunks)
- 2 carrots (grated)
- 1 1/2 TBSP white distilled vinegar
- 1 1/2 TBSP salt
- 1 1/2 TBSP granulated sugar
- 1/3 cup olive oil
- 2/3 cup white rice (jasmine rice or short-grain white rice)
- 2 Jalapeno peppers* (diced)
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. The mixture should darken in color and veggies should be very soft.
- Serve warm or cold. Keep refrigerated.
Notes
Nutrition per serving
