Garlic Herb Brown Rice Eggplant (Printable)
Hearty brown rice with roasted eggplant, garlic, and fresh Mediterranean herbs for a satisfying vegetarian meal.
# What You’ll Need:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
→ Rice
04 - 1 1/2 cups long-grain brown rice, rinsed
05 - 3 cups low-sodium vegetable broth
→ Herbs & Seasonings
06 - 3 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp fresh basil, chopped
09 - 1 tsp dried oregano
10 - 1/4 tsp red pepper flakes
11 - Salt and freshly ground black pepper, to taste
→ Other
12 - 3 tbsp extra-virgin olive oil, divided
13 - 1 tbsp lemon juice
14 - Zest of 1 lemon
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the eggplant cubes with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread them evenly on the prepared baking sheet.
03 - Roast the eggplant for 25-30 minutes, turning once, until golden and tender. Set aside.
04 - Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Sauté the red onion and bell pepper for 4-5 minutes until softened.
05 - Add the minced garlic and cook for 1 minute, stirring frequently.
06 - Stir in the rinsed brown rice, oregano, and red pepper flakes. Cook for 2 minutes to lightly toast the rice.
07 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and liquid absorbed.
08 - Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork.
09 - Stir in roasted eggplant, parsley, basil, lemon zest, and lemon juice. Season with salt and pepper to taste.
10 - Serve warm, garnished with extra herbs if desired.
# Expert Advice:
01 -
- Its one of those dishes that tastes even better the next day when the flavors have had time to really settle in
- The combination of roasted eggplant and fresh herbs makes it feel fancy but it comes together with simple pantry staples
02 -
- I learned the hard way that overcrowding the baking sheet leads to steamed eggplant instead of roasted, so give those cubes room to breathe
- The resting period after cooking is not optional, it is what transforms good rice into perfectly textured rice
03 -
- Do not rush the roasting step since those golden brown edges are where all the deep, caramelized flavor lives
- Zest your lemon before squeezing it for juice, much easier to handle when the lemon is still whole