Delicious fried eggplant with crispy rice and tomatoes (Vegan & Gluten Free)

Delicious fried eggplant with crispy rice and tomatoes (Vegan & Gluten Free)

This is one of my favorite dishes. So simple, yet so flavorful. I am making a large volume in this video for guests, but here is the written recipe for a regular family meal. Give this one a try,
Ingredients
2 eggplants
1 cup cooked rice
1 yellow onion (finely chopped)
3 garlic cloves
1 Tbsp tomato paste
2 Tbsp fresh parsley (minced)
2 tomatoes (sliced into 12 slices)
Kosher salt (to taste)
Ground black pepper (to taste)
6 Tbsp olive oil (plus more as needed)
Steps
Preheat oven to 400F.
Rinse the eggplants, cut off stems and cut in half lengthwise. Sprinkle with salt liberally and set aside.
In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant halves, two at a time, on both sides, turning about every 30 seconds, until dark golden brown.
Add more oil as you are frying the eggplant as they tend to soak it in. You want the frying pan to have some oil on the bottom. If you see that it looks dry, it’s a good time to add a little more oil.
Remove the eggplant from the frying pan and transfer to a baking sheet or a baking dish, cut side up.
In the same frying pan add the rice, onion, parsley, tomato paste and stir well. Cook for another minute frequently stirring. Season with salt and pepper to taste. Remove from heat.
Spread rice and onion mixture over the eggplant pieces, pressing down gently to make it stick.
Top each fried eggplant half with tomato slices.
Transfer the eggplant into oven and bake for 20- 25 minutes.
Serve

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