This Eggplant and Rice Gratin is a vegetarian bake that’s packed with flavor and texture. Tender eggplant, fluffy rice, and gooey cheese come together in a satisfying and easy-to-make dish. Perfect for a weeknight dinner or a potluck contribution!
Preparation Time: 15 minutes Cook Time: 35-40 minutes Total Time: 50 minutes Servings: 4-6 people
Ingredients:
- 4 Eggs
- 1 cup Rice (uncooked)
- 1 Onion, chopped
- 3 Cloves Garlic, minced
- 1 Carrot, diced
- 1 Bell Pepper (any color), diced
- 1 Medium Eggplant, diced
- 200 grams Mozzarella Cheese, shredded
- 5-6 Cherry Tomatoes, halved
- Fresh Dill, chopped (amount to taste)
- Olive Oil
- Salt
- Black Pepper
Instructions:
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Cook the Rice: In a separate pot, cook the rice according to package instructions. Fluff with a fork and set aside.
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cook until softened, about 5 minutes. Stir in the diced carrot and bell pepper, cook for another 3-4 minutes.
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Add the Eggplant: Add the diced eggplant to the pan and cook for an additional 5-7 minutes, or until softened. Season with salt and pepper.
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Combine Everything: In a large bowl, combine the cooked rice, vegetables, beaten eggs, and half of the shredded mozzarella cheese. Stir well to ensure everything is evenly incorporated.
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Assemble the Gratin: Transfer the mixture to a baking dish. Top with the remaining shredded mozzarella cheese and halved cherry tomatoes.
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Bake: Preheat your oven to 180°C (350°F). Bake the gratin for 20-25 minutes, or until the cheese is melted and bubbly and the gratin is heated through.
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Serve: Garnish with chopped fresh dill before serving.
Serving Suggestions:
- Weeknight Dinner: This is a hearty and satisfying vegetarian main course. Serve it with a side salad for a complete meal.
- Potluck Favorite: This casserole is easy to transport and sure to be a crowd-pleaser at your next potluck gathering.
- Hearty Brunch: Leftovers can be reheated and served for a delicious and protein-packed brunch.
- Versatile Side Dish: Serve it alongside grilled chicken, fish, or tofu for a well-rounded meal.
Cooking Tips:
- Prepping Ahead: Chop the vegetables and cook the rice the night before to save time on busy weeknights.
- Eggplant Salting (Optional): Slicing the eggplant and sprinkling it with salt for 15-20 minutes before cooking can help to draw out excess moisture, resulting in a less mushy gratin. Rinse and pat dry thoroughly before adding it to the pan.
- Don’t Overcook the Eggplant: You want it tender but not mushy.
- Customize the Vegetables: Feel free to experiment with different vegetables. Zucchini, broccoli florets, peas, or mushrooms would all be delicious additions.
- Vegetarian Option: Use vegetable broth to cook the rice instead of water for a fully vegetarian dish.
Nutritional Benefits:
- Fiber Powerhouse: Brown rice and eggplant are both good sources of fiber, which aids in digestion and keeps you feeling full.
- Protein Packed: Eggs and cheese contribute protein to this dish, essential for building and maintaining muscle tissue.
- Vitamins and Minerals: The vegetables provide essential vitamins and minerals, important for overall health.
Dietary Information:
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- This recipe can be adapted to fit various dietary needs:
- Gluten-free: Ensure your chosen cheese and broth (if using) are gluten-free.
- Dairy-free: Use dairy-free cheese alternatives and plant-based milk to cook the rice.
Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Why You’ll Love This Recipe:
- Easy and One-Pan: Minimal prep work and clean up make this dish perfect for busy weeknights.
- Flavorful and Versatile: The combination of vegetables, rice, cheese, and eggs creates a delicious and satisfying casserole. Easily customize it with your favorite ingredients.
- Vegetarian Delight: This hearty and flavorful bake is a great option for vegetarians