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Mediterranean Eggplant Rice
From Statesboro Market2Go
<p>This vegan one-pot recipe is full of healthy veggies and is garnished with fresh basil! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: manusmenu.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 medium sized
Eggplant
1/2 of an
Onion (chopped)
3
Tomatoes (seeded and chopped)
3 cloves
Garlic (minced)
1/4 cup
Olive oil
2 teaspoons
Salt
1 teaspoon
Dried oregano
1 cup
Long-grain rice
2 1/2 cups
Vegetable broth
1 tablespoon
Fresh basil (chopped) (for garnish)
Step by Step Instructions
- Preheat oven to 400 degrees. Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces. Preheat the oil in a cast iron skillet over medium-high heat.
- Put the eggplant into the skillet and toss the pieces to coat them with the oil. Saute for 5 minutes. Add the onion and saute for 5 more minutes.
- Add the tomatoes & garlic, let cook for 1 minute, then add the salt & oregano and mix them in.
- Add the rice, stir to combine, then stir in the vegetable broth. Cover the skillet and let cook in the oven for 30 minutes.
- Let the dish cool, season to taste, then garnish with fresh basil.