Eggplant and rice

Eggplant and rice
Average: 1 (1 vote)

Eggplant and rice ingredients

  • 2 large Unpeeled eggplants, in 1"
  • -cubes
  • 1 Bell pepper, any color, coar
  • -sely chopped
  • 1 Yellow Onion, chopped
  • 1 bn Green onions (5-6), sliced
  • -thin
  • 4 clv garlic, minced
  • 10 Parsley, leaves, chopped
  • -coarsely
  • Stems dicarded
  • olive oil
  • Salt and pepper, red and bla
  • -ck
  • 1 c Raw rice, brown or white
  • -cooked

Cooking Eggplant and rice

1. Add onions, and, as they start to turn clear, add pepper and garlic.
2. When pepper changes color, add parsley and eggplant.
3. Cook and stir until eggplant softens.
4. Cover skillet and braise until juice forms, and eggplant is tender.
5. Seasoni the veggies to taste, and stir in rice.
6. Serve as is, or place in casserole dish, top with bread crumbs, drizzle wit parmesan cheese.
7. Bakei at 350f just long enough to brown the top.
8. This dish is better made the day before, allowed to chill over night, and baked the next day until heated through.

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