Fried Eggplant Recipe with Vegetables
A chunky fried eggplant dish made with tomatoes, red bell peppers, carrots, and garlic. Think of it as Eggplant salad, but more filling with rice. It's the perfect way to use up vegetables from the garden and cooks all in one pan. In Ukraine, we call this "Baklazanna ikra" (eggplant caviar) or "Ovechne Ragu" (vegetable stew).
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 uncooked white rice, (Jasmine rice or short-grain white rice)
- 2 Jalapeno peppers, (diced)
Instructions
- Prepare The Vegetables: Chop the eggplant into bite-sized pieces, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots.
- Wash and rinse the uncooked rice.
- Heat a large, deep skillet over medium heat. Once hot, add the olive oil and all the remaining ingredients (eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, hot pepper, and uncooked rice). Saute the mixture until the vegetables release liquid and the mixture gets bubbly (about 8 minutes, stirring often).
- Then, cover the skillet with a lid and reduce the heat to low. Simmer and braise over low heat for 30 minutes, stirring occasionally. Serve this eggplant dish warm out of the skillet, or cool and refrigerate as a salad.
Notes
- This eggplant recipe calls for no additional liquid because the vegetables release liquid naturally during braising.
- Cut the eggplant, peppers, and all the veggies into the same-sized pieces so that they cook evenly.
- Use ground cayenne or two tablespoons of pickled jalapenos if you don't have fresh hot peppers.
- The braised eggplant mixture should darken in color, and the veggies should be very soft.
- Eggplants oxidize after being cut, so it is best to cut them and use them immediately.
Nutrition Facts
Fried Eggplant Recipe with Vegetables
Serving Size
1 serving
Amount per Serving
Calories
206
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
1328
mg
58
%
Potassium
580
mg
17
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
3
g
6
%
Vitamin A
4597
IU
92
%
Vitamin C
72
mg
87
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
