Chef Grandma's Eggplant Rice Recipe: Everyone Can Make This Easy Dish!

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium content, while chicken broth adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a fresh garnish at a lower cost.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a quicker-cooking, cost-effective grain.

Rinse rice under cold water until the water runs clear; soak for 30 minutes.

Dice eggplant and sprinkle with salt; let sit for 15 minutes to draw out moisture.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomatoes and bell pepper; cook until softened, about 5 minutes.

Rinse eggplant and pat dry; add to the pot and sauté until golden, about 8-10 minutes.

Stir in spices: cumin, coriander, paprika, salt, and black pepper; cook for 2 minutes.

Add soaked rice and vegetable broth to the pot; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes to steam.

Fluff rice with a fork and stir in chopped parsley and lemon juice before serving.

Cooking Techniques

Spice Level: