Easy Eggplant Risotto-Style Rice
Roasted eggplant, a quick tomato sauce, and toasted rice all come together in one pot. Not a classic Italian risotto, but made the same way — and genuinely easy.
Prep
15 min
Cook
35 min
Total
50 min
Servings
2
Ingredients
- 1 eggplant
- 2 tbsp olive oil (1 for the eggplant, 1 for the tomato sauce)
- 2 tomatoes
- 1 cup rice, rinsed well
- 1 tbsp sugar
- 1 cup water (plus more as needed)
- ½ tsp red pepper flakes
- ½ tsp salt
- 1 pinch black pepper
Method
- 1
Heat the oven to 200°C (390°F). Cube the eggplant, toss with 1 tbsp olive oil, and spread on a baking sheet. Roast until soft and lightly browned.
- 2
Dice the tomatoes. In a separate pot, cook them in the remaining olive oil until they break down into a sauce.
- 3
Add the well-rinsed rice to the tomato sauce and toast it for a few minutes.
- 4
Stir in the sugar.
- 5
Add the roasted eggplant, water, red pepper flakes, salt and black pepper, and stir to combine.
- 6
Cover and cook over low heat until the rice has absorbed the liquid and is tender. If it dries out before the rice is fully cooked, add a splash more hot water at a time.
- 7
Remove from the heat, let it rest for a few minutes, and serve.
Nutrition per serving
555kcal
Calories
9g
Protein
96g
Carbs
15g
Fat
6g
Fiber