Eggplant and Rice Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 tbsp virgin olive oil
1 tsp virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomato, finely chopped
1 bay leaf
1/2 tsp thyme
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Directions:

Heat oil in a heavy saucepan over medium high heat.
Sauté onion and garlic 3-4 minutes or until onion is softened.
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
Cover saucepan and simmer 3 minutes.
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
Immediately reduce heat to low.
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
For vegetarian do not use Chicken stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.08 Kcal (369 kJ)
Calories from fat	44.57 Kcal
		% Daily Value*
Total Fat	4.95g	8%
Sodium	6.62mg	0%
Potassium	331.24mg	7%
Total Carbs	10.43g	3%
Sugars	6.03g	24%
Dietary Fiber	4.17g	17%
Protein	1.62g	3%
Vitamin C	6.1mg	10%
Iron	0.1mg	0%
Calcium	33.3mg	3%

Amount Per 100 g
Calories	31.76 Kcal (133 kJ)
Calories from fat	16.07 Kcal
		% Daily Value*
Total Fat	1.79g	8%
Sodium	2.39mg	0%
Potassium	119.44mg	7%
Total Carbs	3.76g	3%
Sugars	2.17g	24%
Dietary Fiber	1.5g	17%
Protein	0.58g	3%
Vitamin C	2.2mg	10%
Calcium	12mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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