cheesy eggplant rice casserole
I am always looking for new and different ways to serve eggplant. I wanted to try using it with a starch for a hearty side dish that is also light and full of veggies. This recipe is the result of my experiment. It turned out luscious.
prep time
20 Min
cook time
55 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 eggplant, peeled and diced
- 1 medium onion, diced
- 1/2 green pepper, diced
- 1 tablespoon butter, unsalted
- 1 clove garlic, minced
- 1 meduim tomato, diced
- 1 cup chicken broth (or use vegetable to keep it vegetarian)
- 1 cup heavy cream or half & half
- 2 tablespoons parsley, fresh, chopped
- 1/4 teaspoon thyme, dried
- 1 cup rice, long grain (or your favorite)
- 1 cup shredded cheddar cheese
How To Make cheesy eggplant rice casserole
-
Step 1Salt diced eggplant heavily and cover with water. You may have to use a weight to keep the eggplant submerged. Refrigerate and soak several hours or overnight. Drain and rinse.
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Step 2Add butter to skillet and saute onions and peppers until they start to soften, 2-3 minutes. Add garlic and saute 1 minute more.
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Step 3Mix together all ingredients in a bowl (reserve 1/2 cup of cheese), add salt and pepper to taste and pour into a 8x12 prepared pan (or 9x13 depending on the size of your eggplant).
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Step 4Bake at 350 for 50 minutes. Remove from oven and sprinkle with remaining cheese and bake 5 minutes more. Serve hot. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Tag:
#Healthy
Keyword:
#Eggplant
Keyword:
#rice
Keyword:
#veggies
Keyword:
#cheddar-cheese
Ingredient:
Vegetable
Diet:
Gluten-Free
Diet:
Wheat Free
Diet:
Soy Free
Method:
Bake
Culture:
American
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