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Eggplant And Pepper Casserole With Rice

Eggplant and Pepper Casserole With Rice recipe image
This comforting Eggplant and Pepper Casserole with Rice is a robust, international-inspired dish that brings warm spices and home-style comfort to your dinner table. The combination of earthy eggplant, sweet bell peppers, and fresh tomatoes creates a rich, savory base that perfectly complements the nutty texture of brown rice. Seasoned with cumin, coriander, turmeric, and a hint of cinnamon, this dish offers a complex flavor profile that is both aromatic and satisfying. It&# 226;ÂÂs an excellent choice for weeknight dinners or meal prep, requiring minimal active cooking time while delivering maximum flavor. Serve it family-style for a wholesome, plant-based meal that everyone will love.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 135.6
Dietary: Gluten-free, Vegetarian
Description
This comforting Eggplant and Pepper Casserole with Rice is a robust, international-inspired dish that brings warm spices and home-style comfort to your dinner table. The combination of earthy eggplant, sweet bell peppers, and fresh tomatoes creates a rich, savory base that perfectly complements the nutty texture of brown rice. Seasoned with cumin, coriander, turmeric, and a hint of cinnamon, this dish offers a complex flavor profile that is both aromatic and satisfying. It&# 226;ÂÂs an excellent choice for weeknight dinners or meal prep, requiring minimal active cooking time while delivering maximum flavor. Serve it family-style for a wholesome, plant-based meal that everyone will love.
Ingredients
  • 1 1/2 cup Brown rice
  • 3 tablespoon Olive or vegetable oil
  • 1 Eggplant (about 12 oz) ; cut
Directions
  1. 1
    Rinse the brown rice under cold water, then cover it with warm water and set aside to soak while you prepare the vegetables.
  2. 2
    Preheat your oven to 375ðF (190ðC).
  3. 3
    Cut the eggplant into 1/2-inch cubes. Dice one onion and cut one green and one red or yellow bell pepper into 1/2-inch squares.
  4. 4
    Peel, seed, and cut four medium tomatoes into large pieces.
  5. 5
    Heat the olive oil in a wide skillet over medium-high heat. Add the diced onion and cubed eggplant.
  6. 6
    Sauté the eggplant and onion rapidly, stirring frequently to distribute the oil, until the eggplant is somewhat tender, about 15 minutes.
  7. 7
    Add the bell peppers, tomatoes, 4 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne, 1/4 cup chopped cilantro, and 1 teaspoon salt to the skillet.
  8. 8
    Drain the soaked rice and add it to the vegetable mixture in the skillet.
  9. 9
    Cook for several minutes, stirring frequently, to toast the rice slightly and combine flavors.
  10. 10
    Add 3 cups of water to the skillet and bring the mixture to a boil.
  11. 11
    Transfer the entire mixture to a baking dish. Cover the dish tightly with foil.
  12. 12
    Bake in the preheated oven for about 45 minutes, or until the rice is tender and the liquid has been absorbed.
  13. 13
    Remove from the oven and let stand for 5 minutes. Garnish with fresh cilantro leaves before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 135.6kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 14.3g5%
Dietary Fiber 1.3g6%
Sugars 0.5g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, pepper, casserole, brown rice, vegan, vegetarian, cumin, turmeric, baked, international, savory, dinner, plant-based, healthy, tomato, onion, spice, comfort food
Read it online: https://www.chefs-mate.com/recipe/eggplant-and-pepper-casserole-with-rice/