Rice and Eggplant Casserole

Rice and Eggplant Casserole Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Rice and Eggplant Casserole is a delicious and hearty dish that combines the flavors of eggplant, rice, and cheese. This casserole is perfect for a comforting meal that the whole family will enjoy.

History

This recipe has roots in Mediterranean cuisine, where eggplant is a popular ingredient in many dishes. The combination of eggplant and rice creates a satisfying and flavorful casserole that has been enjoyed for generations.

Ingredients

3 tbsp of butter or margarine
1 medium eggplant (about 1 lb or 454 g), peeled and cut into 0.5 inch cubes
1 cup of chopped celery
1 cup of chopped onion
0.5 cup of chopped green bell pepper
1 clove of garlic, minced
1 tsp of salt
0.5 tsp of basil leaves
0.25 tsp of ground black pepper
0.25 tsp of ground oregano
1 can (14-16 oz or 454 g) of tomatoes
3 cups of cooked rice
3 slices of pasteurized process american cheese, cut in half

How to prepare

In a large saucepan, cook eggplant, celery, onion, and green pepper in butter over medium heat until the onion becomes transparent.
Add garlic, salt, basil, pepper, oregano, and tomatoes. Cover and simmer for 10 minutes, or until the eggplant becomes tender. Stir in rice.
Pour the mixture into a buttered 2 qt (1.89 liter) casserole dish. Top with cheese. Bake at 350°F (177°C) for 10 to 15 minutes.

Variations

Add cooked ground beef or sausage for a meatier version of the casserole.
Substitute different types of cheese, such as cheddar or mozzarella, for a different flavor profile.
Add diced tomatoes or bell peppers for extra color and flavor.

Cooking Tips & Tricks

Be sure to peel the eggplant before cutting it into cubes to ensure a smooth texture in the casserole.

- Cooking the vegetables in butter adds a rich and savory flavor to the dish.

- Covering the casserole while it bakes helps to lock in moisture and ensure that the eggplant becomes tender.

Serving Suggestions

Serve Rice and Eggplant Casserole with a side salad or crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the eggplant until it is tender to ensure a smooth texture in the casserole.

- Baking the casserole with cheese on top creates a gooey and delicious topping.

Ingredient Substitutions

Use olive oil instead of margarine for a healthier option.

- Substitute brown rice for white rice for added fiber and nutrients.

Make Ahead Tips

You can prepare the casserole ahead of time and refrigerate it until ready to bake. Simply cover and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the casserole with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Pairing Recommendations

Rice and Eggplant Casserole pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rice and Eggplant Casserole contains approximately 250 calories.

Carbohydrates

Each serving of Rice and Eggplant Casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rice and Eggplant Casserole contains approximately 10 grams of fat.

Proteins

Each serving of Rice and Eggplant Casserole contains approximately 8 grams of protein.

Vitamins and minerals

This casserole is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (cheese) and gluten (from the rice). It may not be suitable for those with dairy or gluten allergies.

Summary

Rice and Eggplant Casserole is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also offers a variety of vitamins and minerals to support overall health.

Summary

Rice and Eggplant Casserole is a comforting and flavorful dish that is perfect for a family meal. With a mix of vegetables, rice, and cheese, this casserole is sure to be a hit at the dinner table.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious and hearty meals, had invited me to help her in the kitchen one afternoon. As we worked together to prepare our family dinner, she began to tell me about a new recipe she had recently learned from a friend.

"This recipe is for a rice and eggplant casserole," she explained. "It's a simple dish, but it's full of flavor and perfect for a cozy night at home."

I watched in awe as my grandmother expertly chopped the eggplant into small cubes and cooked them until they were soft and golden brown. She then added cooked rice, fresh herbs, and a touch of cream to create a creamy and comforting casserole. The aroma that filled the kitchen was simply irresistible.

As we sat down to enjoy our meal that evening, I couldn't help but marvel at the delicious flavors and textures of the dish. The creamy rice was perfectly complemented by the tender eggplant, creating a harmonious and satisfying combination that I had never experienced before.

From that day on, I knew that the rice and eggplant casserole would become a staple in my own cooking repertoire. I continued to make the dish for my own family and friends, impressing them with the simple yet delicious flavors that I had learned from my grandmother.

Over the years, I have made some adjustments to the recipe, adding my own personal touch to make it even more special. I have experimented with different herbs and spices, as well as various types of cheese and vegetables, to create unique variations of the dish that never fail to delight and satisfy.

I have also shared the recipe with many people, passing on the tradition that my grandmother had started so many years ago. It brings me great joy to see others enjoy the same comforting and delicious flavors that have become a beloved part of my own culinary journey.

One of the most memorable moments I have had with this recipe was when I prepared it for a family gathering last summer. As we sat down to dinner, my guests couldn't stop raving about the delicious casserole that I had made.

"Where did you learn to make this?" one of my cousins asked, a look of wonder on her face.

I smiled and thought back to that day in my grandmother's kitchen, learning the recipe for the first time. "It's a family recipe," I replied. "Passed down from generation to generation."

That evening, as we enjoyed the warm and comforting flavors of the rice and eggplant casserole, I felt a deep sense of connection to my grandmother and the culinary traditions that she had instilled in me. I knew that this recipe would continue to be a cherished part of my own family's story for years to come.

In the end, I am grateful for the simple yet delicious recipe that my grandmother shared with me so many years ago. It has become a beloved tradition in my own kitchen, bringing joy and comfort to all who taste it. And as I continue to share the recipe with others, I know that the legacy of this dish will live on for generations to come.