Rice with Eggplant

Rice with Eggplant is a delightful and savory dish that combines tender eggplant with fluffy rice, creating a comforting meal that's perfect for any occasion. This kosher-friendly recipe is packed with flavor and nutrients, making it a wholesome choice for a satisfying dinner.

Ingredients

• Basmati rice - 1 cup
• Eggplant (diced) - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 small
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 2 cups
• Fresh parsley (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and diced eggplant to the saucepan, cooking for an additional 5-7 minutes until the eggplant is tender and slightly browned.
4. Stir in the cumin, paprika, salt, and black pepper, cooking for 1 minute to release the spices' aromas.
5. Drain the soaked rice and add it to the saucepan, stirring well to combine with the eggplant mixture.
6. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the remaining tablespoon of olive oil, chopped parsley, and lemon juice before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• Eggplant is high in antioxidants, promoting overall health.

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