Eggplant Dirty Rice

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Serving size:8
Prep Time:
Total Time:
Eggplant Dirty Rice

Ingredients

  • 1/4 cup canola oil
  • 3 celery rib, finely chopped
  • 2 medium green bell peppers, seeded and finely chopped
  • 1 medium onion, finely chopped
  • salt
  • 1 medium eggplant (about 1 pound), cut into 3/4-inch cubes
  • 1 tbsp dried thyme
  • 1/2 tsp finely ground black pepper
  • 1/4 tsp finely ground white pepper
  • 1/4 tsp cayenne pepper
  • 3 garlic clove, finely chopped
  • 1 tbsp tomato pasta
  • 1/4 cup soy sauce
  • 11/2 cup medium-grain white rice
  • 21/2 cup vegetable broth
  • hot sauce, for serving

Directions

  1. Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt. Cover and cook over low heat until the onion is translucent, about 5 minutes. Uncover and cook over moderate heat until the vegetables are lightly browned, about 10 minutes.
  2. Add the eggplant, thyme, black and white peppers and cayenne and season with salt. Cook over moderate heat until the eggplant is softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the soy sauce and scrape up any bits stuck to the bottom of the casserole. Stir in the rice and broth and bring to a boil.
  3. Cover and bake for 17 minutes, until the rice is just tender. Remove from the oven and let stand, covered, for 10 minutes. Fluff the rice and serve with hot sauce.

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Recipe Credit: David Kinch
Image Credit: Cedric Angeles