Middle Eastern Eggplant Rice

The Little White Book of Recipes South Indian Home Cooking and More

Step 1. Prepare rice according to package directions. Step 2. Meanwhile, heat oil in large ovenproof skillet set over medium heat. Add eggplant and season with salt and black pepper; cook for 3 to 5 mins or until starting to brown. Transfer to plate and set aside. Step 3. Stir onion, garlic and oregano into skillet; cook for 3 to 5 mins or.

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Directions. Preheat oven to 375 degrees F. In a medium saucepan, combine the rice, 2 cups water, bay leaves, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Bring to a simmer, cover, and cook until water is absorbed, about 7 minutes. The rice will still be al dente. Spread the rice onto a sheet pan to cool.

Fried Eggplant with Rice and Tomatoes Recipe Craving Tasty

Preheat the oven to 425 degrees F. Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook.

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Once the eggplant is tender, turn the heat to low and stir in the peanuts (leave out the peanuts if nut-free). Saute them for a couple of minutes. Then add the rice and the blended masala spice mix. Mix the rice and spices and veggies well. Use a light touch so you don't mash the rice.

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Arrange a rack in the middle of the oven and heat to 400°F. Place the eggplant on a rimmed baking sheet. Drizzle with the oil, then sprinkle with the za'atar and a big pinch of salt. Using your hands, toss until the eggplant is well-coated. Arrange the eggplant rounds in a single layer. Roast for 15 minutes.

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Sprinkle eggplant slices with about a teaspoon of salt, keep aside for 30 minutes to draw out moisture. Dry out with a kitchen paper towels. Preheat the oven to 400F. On a parchment-paper lined baking tray, lay the eggplant slices. Drizzle with 3 tablespoons of avocado oil and bake for 15-20 minutes.

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Step 5. In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the.

Middle Eastern Eggplant Rice

Transfer stir-fried vegetables to a bowl and reserve. Rinse and wipe out skillet (no need to wash.) Add 1 tablespoon canola oil to skillet and place pan over medium heat until shimmering. Add julienned ginger and minced garlic and cook, stirring frequently, until ginger is very fragrant, 1-2 minutes.

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Instructions. In a medium pot, combine rice, 1 ¾ cups water, 1 tablespoon of the olive oil, and ¼ teaspoon of the salt. Bring to a boil over high heat, then cover and cook at a gentle simmer for 40 minutes or until water is absorbed. Cool slightly. (See note 1). Meanwhile, preheat oven to 375°F with a rack in the middle.

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Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole. Updated on January 29th, 2021: New written content, photography, and recipe instructions. Yay!

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Prepare the filling: while the eggplant cools, prepare the filling. Heat 2 tablespoons of olive oil in a pan on medium heat, then add the salt and onion. Cook, stirring, until soft and beginning to turn golden, about 10 minutes. Add the garlic cloves and cook until fragrant, 20 to 30 seconds.

Alessi's Eggplant Parmesan Vigo Foods

Instructions. Prepare a large bowl with some salt. Chop off the top ends of the eggplant. Slice the eggplants lengthwise in half, then quartered, before slicing into 2-inch (5-cm) long pieces. Place the eggplants in the bowl of water with salt to prevent the eggplant from browning.

Tracy's Living Cookbook eggplant and wild rice

Drain the rice in a colander and rinse again with cold water, shake out the excess water. Bring 2 cups of water to a boil in a 5 quart pot. Pour in the rice and 1 tsp salt. Stir. Bring the water back to a boil. Let the mixture simmer uncovered on medium for 5-8 minutes, or until water fully absorbs.

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Stir to coat the eggplants in oil. Cover with a lid and let steam for 5 minutes over medium heat. Add the diced tomatoes, sugar and garam masala (or red curry paste). Fill the empty can with water and add it to the pan. Cover with a lid again and let cook 15 minutes. Give it a stir halfway through.

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Wash the rice and soak in water for at least 30 minutes. Slice the eggplants to about 1 cm (0.4 in) thick and then slice them in half to make half-moon shapes. Thinly chop the green onions or scallions.

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Preparation. Step 1. Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted. Step 2. Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.