THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE
You really won't miss the meat at all in this filling bowl of super-tender eggplants in a rich sticky sauce.
Provided by Donal Skehan
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
- Cook the rice according to the package instructions.
- Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
- Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve
EGGPLANT (AUBERGINE) AND RICE DRESSING
For a change of pace, try this eggplant and rice dressing to serve with your meats - delicious! Prep time does not include cooking of rice.
Provided by Julesong
Categories Sauces
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy pot over medium high heat, brown the beef, pork, and bacon.
- Add the chopped onions, celery, bell peppers, and garlic and continue to cook, stirring often, until they begin to soften, about 5 minutes.
- Add the eggplant, broth, and sage, and simmer until eggplant softens, about 15 minutes.
- Mash the cooked eggplant with a fork and season to taste with salt, black pepper, and cayenne (or Cajun seasoning).
- Add cooked rice and parsley, stir well to mix.
- Place in serving dish and enjoy!
- Notes: other possible additions include- for the holidays, dried cranberries, currants, or golden raisins; shrimp; curry powder could also be tasty.
Nutrition Facts : Calories 364.8, Fat 15.5, SaturatedFat 5.7, Cholesterol 60.2, Sodium 184.7, Carbohydrate 36.6, Fiber 10.8, Sugar 9, Protein 21.9
EGGPLANT STIR-FRY OVER RICE
A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.
Provided by Companion
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
- Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g
EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE
Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
- Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
- Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
- Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt
RICE WITH EGGPLANT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
- Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
- Uncover, remove the bay leaf and stir with a fork to fluff.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 457 milligrams, Sugar 2 grams
WHOLE GRILLED EGGPLANT WITH RICE PILAF
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented pilaf and dust lightly with fragrant za'atar.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h30m
Number Of Ingredients 16
Steps:
- For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.
- For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
- Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za'atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.
EGGPLANT (AUBERGINE) AND RICE
Make and share this Eggplant (Aubergine) and Rice recipe from Food.com.
Provided by Kim19068
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown hamburger with onion, salt and pepper to taste.
- Peel eggplant and slice like a hamburger bun.
- Layer eggplant then meat then one more layer of eggplant top with tomato juice.
- Bake at 450°F for 45 minutes or until fork goes through eggplant.
- Cook rice as many serving as you need.
Nutrition Facts : Calories 423.3, Fat 25.8, SaturatedFat 10, Cholesterol 115.7, Sodium 389.7, Carbohydrate 13.9, Fiber 5.3, Sugar 7.6, Protein 33.9
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