Fried Eggplant with Vegetables and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
