Fried Eggplant with Vegetables and Rice Recipe

Introduction

This fried eggplant dish with vegetables and rice is a flavorful, comforting meal that’s perfect for any day. The combination of tender eggplants, fresh tomatoes, and aromatic spices creates a deliciously hearty and satisfying dish.

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 tablespoons white distilled vinegar
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons 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

1. Step 1: Prepare the vegetables by chopping the eggplant into bite-sized pieces, dicing the tomatoes, bell peppers, and onion, crushing the garlic, and grating the carrots.
2. Step 2: Wash and rinse the uncooked rice thoroughly.
3. Step 3: Heat a large, deep skillet over medium heat. Once hot, add the olive oil and then all the remaining ingredients: eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, jalapenos, and uncooked rice.
4. Step 4: Sauté the mixture, stirring often, until the vegetables release their liquid and the mixture becomes bubbly, about 8 minutes.
5. Step 5: Cover the skillet with a lid and reduce the heat to low. Simmer and braise for 30 minutes, stirring occasionally, until the vegetables are very soft and the mixture has darkened in color.
6. Step 6: Serve warm straight from the skillet or allow to cool and refrigerate to enjoy as a salad.

Tips & Variations

• Cut all vegetables into similar-sized pieces to ensure even cooking.
• If you don’t have fresh jalapeno peppers, substitute with ground cayenne pepper or two tablespoons of pickled jalapenos for heat.
• No additional liquid is needed since the vegetables release enough during cooking to braise the dish.
• Use the eggplants soon after cutting to prevent oxidation and discoloration.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also tastes great cold as a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, Jasmine or short-grain white rice works best, but you can substitute with other white rice varieties. Avoid using quick-cook or pre-cooked rice since the rice cooks with the vegetables in this recipe.

Is it possible to make this dish vegan?

This recipe is naturally vegan as it contains no animal products. Just ensure your seasonings and oils are vegan-friendly, which they typically are.

Fried Eggplant with Vegetables and Rice Recipe

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★★★★★

4.7 from 134 reviews

This Fried Eggplant Recipe with Vegetables and Rice is a hearty, flavorful dish that combines sautéed eggplant, tomatoes, bell peppers, carrots, and rice. Braised in a medley of spices and vinegar, this vegetable-packed recipe is perfect served warm or chilled as a salad, offering a deliciously tender and richly seasoned meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Total Time: 53 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 1/2 lbs eggplants (about 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)
• 2 jalapeno peppers (diced)

Seasonings and Others

• 1 1/3 cup olive oil
• 1 1/2 TBSP white distilled vinegar
• 1 1/2 TBSP salt
• 1 1/2 TBSP granulated sugar
• 2/3 cup uncooked white rice (Jasmine rice or short-grain white rice)

Instructions

1. Prepare The Vegetables: Chop the eggplants into bite-sized pieces. Dice the tomatoes, bell peppers, and onion. Crush the garlic clove and grate the carrots. Dice the jalapeno peppers. This preparation ensures all ingredients are ready for cooking and evenly sized for consistent cooking.
2. Wash the Rice: Thoroughly wash and rinse the uncooked white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
3. Heat the Skillet and Add Ingredients: Place a large, deep skillet over medium heat. When hot, add the olive oil along with all the prepared vegetables, seasonings (salt, sugar, vinegar), diced jalapenos, and the uncooked rice. Stir the mixture well.
4. Sauté the Vegetables: Cook the mixture while stirring often until the vegetables release their liquid and the mixture becomes bubbly. This process takes approximately 8 minutes and helps meld the flavors and soften the vegetables.
5. Simmer and Braise: Cover the skillet with a lid, reduce heat to low, and let the mixture simmer gently for 30 minutes. Stir occasionally to prevent sticking and promote even cooking. The eggplants and vegetables will soften, and the color will darken as they braise.
6. Serve: Serve the dish warm directly from the skillet as a main or side. Alternatively, cool the mixture to room temperature and refrigerate to enjoy as a flavorful salad.

Notes

• No additional liquid is needed as the vegetables naturally release moisture during braising.
• Cut all vegetables into similarly sized pieces for even cooking.
• If fresh hot peppers are unavailable, substitute with ground cayenne or two tablespoons of pickled jalapenos.
• The braised eggplant mixture should darken and become very soft as it cooks.
• Eggplants oxidize quickly after cutting, so prepare and cook them immediately for best freshness.

Keywords: fried eggplant recipe, braised eggplant, vegetable and rice skillet, Mediterranean eggplant dish, vegetarian eggplant recipe