Eggplant & Pepper Casserole With Rice

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Servings: 6 Difficulty: Intermediate
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A hearty, aromatic one-pot meal combining tender eggplant, sweet peppers, and spiced brown rice.
Eggplant & Pepper Casserole With Rice recipe image
Eggplant & Pepper Casserole With Rice recipe image
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Eggplant & Pepper Casserole With Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 135.6

Description

This comforting Eggplant and Pepper Casserole is a vibrant vegetarian main that brings warm spices and home-cooked satisfaction to your table. The dish features soft, savory eggplant and crisp bell peppers simmered with aromatic cumin, coriander, and turmeric. Cooked directly in the baking dish with fluffy brown rice, the grains absorb the rich vegetable juices and spice blend, creating a unified, flavorful texture. It is an excellent choice for weeknight dinners or meal prep, offering a nutritious and plant-based option that feels indulgent yet wholesome. The fresh cilantro garnish adds a bright, herbal finish that cuts through the earthiness of the spices, making every bite balanced and delicious.

Ingredients

Directions

  1. Rinse the brown rice thoroughly under cold water, then cover it with warm water and set it aside while you prepare the vegetables.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  3. Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat.
  4. Add the diced eggplant and onion to the skillet, sautéing rapidly to distribute the oil evenly. Cook until the eggplant is somewhat tender, about 15 minutes.
  5. Add the diced green and red bell peppers, tomatoes, ground cumin, coriander, turmeric, ginger, cinnamon, cayenne, and chopped cilantro to the skillet.
  6. Drain the rinsed rice and add it to the skillet along with the salt. Stir frequently for several minutes to coat the rice in the spice mixture.
  7. Pour in the water and bring the mixture to a boil.
  8. Transfer the entire mixture to a baking dish. Cover tightly with foil.
  9. Bake in the preheated oven until the rice is cooked through and tender, about 45 minutes.
  10. Remove from the oven, discard the foil, and 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, rice, vegan, vegetarian, spicy, comfort food, one-pot, healthy, dinner, plant-based, aromatic, hearty, meal prep, family-style, brown rice, sauteed, baked, vegetable
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