Rice with Eggplant Recipe

I don’t know why I don’t cook with rice more often because it’s super versatile and makes some delicious dishes. Now that the school year is starting I have decided to cook it more because it gives a lot of play and my husband loves it. Ideal to put in the Tupper.

The other day without going any further I invented a recipe in a jiffy that was delicious. I made it with fish broth (bought already made) but if you don’t have it you can add water with herbs or spices or add half a cube of the broth you like.

With relatively few ingredients we have a nutritious and complete rice dish with aborigines that tastes like heaven. Adding the fish broth (it’s always a success) was because I was going to accompany it with some salmon loins, but as I say, you can add another type or even water. The quantities of the ingredients will depend on the number of guests.

You will see how rich!

Ingredients to make Rice with Aubergines:

1. 1 glass of rice (I used the basmati variety)
2. 1 onion
3. ½ Eggplant
4. 1 handful of peas
5. 2 glasses of fish broth
6. 1 teaspoon of food coloring or turmeric
7. 1 pinch of salt (only if we do not add broth)
8. 1 pinch of Parsley
9. 1 tablespoon of olive oil
10. Water (if necessary)

How to make Eggplant Rice:

• To prepare this rice with aubergines, first of all we chop the vegetables, the very fine onion and the aubergine into small cubes. Heat a little oil in a deep frying pan or saucepan, and add the onion. When the onion is tender, add the peas.
• After a minute or so we add the aubergine in pieces, stir and let it cook until we see that the aubergine is tender.
• We then add the rice and a little salt to taste (BEWARE, the broth already has salt. I would only add salt if I cooked it with water. With the broth it is not necessary). Also parsley if we like, and food coloring or turmeric (which is what I use to add color), and we sauté everything.
• Now we cover the rice with aubergines with the fish broth and let it cook over medium heat for about 10-15 minutes, depending on the type of rice. My experience with basmati is that it takes less time. Closer to 10 than 15 minutes. In any case, we keep an eye on it. So that the broth does not evaporate too quickly, we cover the pan and discover when there are a few minutes left. If more liquid is needed, we can add more broth or water, as we prefer.
• When we see that the rice with aubergines is ready, we remove it from the heat and cover it with a cloth. Leave it like this for a few minutes before serving to finish evaporating the little liquid that may remain. This dish is ideal for a starter or as a side dish. Very tasty and healthy. I couldn’t like it more!