Mediterranean Eggplant Rice Bake

This Mediterranean Eggplant Rice Bake brings together tender roasted eggplant, fluffy rice, and juicy tomatoes, creating a comforting dish that balances traditional flavors with a modern twist. The addition of herbs and spices elevates the dish, making it both hearty and satisfying, while keeping it vegetarian and wholesome.

Ingredients:

• 1 large eggplant, diced
• 1 cup long-grain rice
• 2 cups vegetable broth
• 2 cups diced tomatoes (fresh or canned)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Add the diced eggplant to the skillet and cook until it starts to soften, about 5-7 minutes.
4. Stir in the rice, diced tomatoes, vegetable broth, oregano, basil, crushed red pepper flakes, salt, and pepper. Bring to a simmer.
5. Transfer the mixture to a baking dish. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil and sprinkle with parmesan cheese if using. Bake for an additional 10 minutes, or until the rice is cooked and the top is slightly golden.
7. Let it cool for a few minutes before garnishing with fresh parsley and serving.