A few weeks ago, I came across this recipe for Eggplant Dirty Rice and got really excited! I don’t know about you all, but I have never successfully cooked eggplant. This recipe seemed different though, there was no salting and draining of excess moisture or anything crazy like that…you simply dice the eggplant and cook it. Easy.
I’m so glad that I found this recipe, because it turned out wonderful! The mixture of black, white and red pepper was FABULOUS. And while the soy sauce may seem out of place, I can assure you it is not, it’s perfect.
To start, you chop up your mirepoix (sub green pepper for carrot…although, carrots would be just fine):
Then I cubed my eggplant. Since I knew I wanted to blog about this recipe, I made sure to use my handy kitchen scale to weigh my eggplant so I could tell you all exactly how much I used (it reads: 575g, if you’re curious).
The aromas coming from the kitchen were out of this world.
I was a little nervous about the rice. I rely on my trusty rice cooker to do all the work for any rice we eat, so I was worried it would be over/under cooked, but the liquid & timing worked out and the rice was perfect.
The worst part about this recipe is that you have to wait 10 whole minutes from when you take it out of the oven and when you can put it on your plate. I made this after work one night last week, so it was getting late at this point, but I knew if I didn’t let it sit the rice would be ruined…so I sat, and patiently waited those 10 minutes.
I re-heated some grilled chicken I had in the fridge and mixed that in to add a little protein to my dinner. That’s optional though, the next day I ate some leftovers for lunch (sans chicken) and was totally satisfied. This meal may take a little while to make, but the time & effort are absolutely worth it!
Eggplant Dirty Rice
Prep time: 10 min
Cook time: 50 min
Serves: 4 hungry people
- 4 stalks of celery, sliced
- 1 onion, diced
- 2 bell peppers, diced
- 1-1.25lb eggplant (1 large), cubed
- 1T grapeseed oil (any neutral-flavored oil will work)
- 1/2T marjoram
- 1/2T dried basil
- 1/2t black pepper
- 1/4t white pepper
- 1/4t red pepper (cayenne)
- 5t minced garlic
- 1T tomato paste
- 1/4C soy sauce
- 1C brown basmati rice (from Trader Joe’s)
- 1.5C broth
- Preheat the oven to 350 degrees
- Head oil in dutch oven over medium heat
- Add celery, onion and bell peppers; cover and cook for 5 min
- Uncover, turn the heat to medium/high and cook 5 more min
- Add eggplant, marjoram, basil, black pepper, white pepper and cayenne; cook for 8 min
- Add minced garlic and tomato paste, stir well and cook for 1 min
- Add soy sauce and scrape bottom of the pan to incorporate
- Add rice and broth, cover and bring to a boil
- Place dutch oven into the oven for 20 min
- Remove from the oven, let stand 10 min
Question: Do you have a kitchen scale? How often, and for what do you use it?