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How To make Eggplant and Pepper Casserole with Rice
Ingredients
1 1/2
cups
brown rice
3
tablespoons
olive oil, or vegetable oil
1
each
eggplant, (about 12 oz), cut into 1/2 inch cubes
1
each
onion, diced
1
each
green bell pepper, cut into 1/2 inch squares
1
each
red bell pepper, or yellow, cut into 1/2 inch squares
4
medium
tomatoes, or 16 ounce can, peeled, seeded and cut into large pieces
4
teaspoons
cumin, ground
1
teaspoon
coriander, ground
1/2
teaspoon
turmeric
1/2
teaspoon
ginger, ground
1/4
teaspoon
cinnamon
1/4
teaspoon
cayenne pepper
1/2
teaspoon
black pepper
1/4
cup
cilantro, chopped
1/4
cup
parsley, chopped
1
teaspoon
salt
3
cups
water
1
cilantro, leaves for garnish
Directions:
Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees.
Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 minutes.
Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add to vegetables along with salt. Cook for several minutes, stirring frequently; then add water and bring to a boil.
Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes.
Garnish with fresh cilantro leaves. Serves 6.
Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan
How To make Eggplant and Pepper Casserole with Rice's Videos
EGGPLANT CASSEROLE FOR THE HOLIDAYS / PERFECT SIDE DISH
This video is about cooking Eggplant Casserole. A Family Tradition.
Eggplant is a great main course when accompanied with rice or mashed potatoes. We prefer eating it just as it is next to roasted turkey or a baked chicken with gravy.
Eggplant Casserole Recipe
1 pound ground beef 80/20
1 pound breakfast sausage sage flavor
1 cup chopped yellow onion
1 cup chopped red onion
1 ½ cups chopped bell pepper
1 cup chopped celery
¼ cup chopped flat leaf parsley
5 toes garlic minced
4 Tbsp. butter salted or unsalted
2 Large eggplants, peeled and cut into 1” cubes (use 3 if you love eggplant)
2 ½ cups Italian bread crumbs
1 tsp dry thyme
1 tsp dry basil
Salt and Pepper Approximately 1 Tbsp.
Instructions
Melt butter in a 6 quart Dutch oven. Add all veggies.
Sauté veggies in butter on high heat for 5 minutes to soften.
Add a bit of salt and pepper to help sweat the veggies.
Add ground beef and breakfast sausage and fold into veggies.
Cook for 8-10 minutes while chopping meat apart.
Add thyme, basil and a tsp of salt and pepper.
Cook until ground meat Is browned off. No Pink.
Add eggplant and fold in to meat.
Cook until eggplant has softened well by mixing every 5 minutes and is blended into the meat and veggies.
Test for seasonings and adjust as needed.
Now you can add bread crumbs to tighten up the dish.
Pour eggplant mixture into a casserole dish and lightly sprinkle on some bread crumbs.
Dot with small pieces of butter and bake at 350 degrees for 20 minutes.
Serve this next to some Thanksgiving or Christmas turkey and gravy.
Eggplant Casserole is a great compliment to your holiday meal.
Send us an email to: sanderskitchenla@gmail.com
Let us know how you liked this recipe.
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals.
#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite
Baked Eggplant with chicken vegetable stuffing
Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan cheese and baked in the oven. They make a great meal at anytime of day with their cheesy crusty tops.
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Casserole with eggplant and rice
A simple, budget-friendly and satisfying recipe from available products. The casserole can be served independently with fresh vegetables or any favorite sauce to taste.
Ingredients:
Eggplant — 2 Pieces,
Fig — 150 Gram,
Tomatoes — 1-2 Pieces,
Garlic — 2-3 Cloves,
Cheese — 200 Gram,
Egg — 3 Pieces,
Milk — 150 Milliliters,
Vegetable oil — 50 Milliliters,
Salt — To taste,
Ground black pepper — To taste,
Roasted Eggplant Casserole Side Recipe
Roasted Eggplant Casserole Recipe.
Ingredients:
2 Eggplants
2 Tbsp All-Purpose Flour
1/2 Cup Cheddar Cheese
1/3 Cup Cheddar Cheese
Herb Croutons
1 Cup Heavy Whipping Cream
1 Onion
1 Garlic Clove
Dried Oregano
Salt, Black Pepper
Vegetable Oil
Preparations:
1- Grill the eggplants and peel the skin off.
2- Mash/Dice the grilled eggplants.
2- Dice the onions.
Directions: for details visit:
This roasted eggplant casserole recipe makes a delicious side dish for every occasion.
One serving (3.5 oz / 100g) of this roasted eggplant casserole recipe has 195 calories…Read More
For more easy recipes and garnishing tips visit Us:
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How to Make Baked Eggplant Parmesan | The Stay At Home Chef
Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 3 large eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella, sliced
• ¼ cup chopped fresh basil
• ½ cup freshly grated parmesan cheese
✅Instructions
1️⃣ 00:00:12 - Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2️⃣ 00:01:05 - Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
3️⃣ 00:01:11 - Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4️⃣ 00:01:53 - Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5️⃣ 00:02:34 - Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6️⃣ 00:02:43 - Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7️⃣ 00:03:20 - Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8️⃣ 00:03:35 - Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
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