One Pot Vegan Chinese Style Eggplant Rice Recipes

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ONE POT RATATOUILLE RICE



One Pot Ratatouille Rice image

Simple one pot ratatouille rice that highlights late summer produce in a super easy stovetop meal!

Provided by Yup, it's Vegan

Categories     dinner

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
1 white or yellow onion (diced)
3 cloves garlic (minced)
1 medium zucchini (diced)
1/2 eggplant (diced (I used a larger ovoid eggplant - if using Japanese eggplant, which are smaller, you could use a whole eggplant))
1/8 tsp ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 red bell pepper (diced)
2 Roma tomatoes (diced)
1 cup white rice ((see notes))
1 and 1/2 cups low-sodium vegetable broth (plus more as needed)
fresh basil chiffonade (for serving)

Steps:

  • In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant.
  • Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch of salt; stir; and cook for 60 seconds. Add the bell pepper and tomatoes with another pinch of salt and cook for 2 to 3 minutes, until the tomatoes start to release some liquid.
  • Finally, add the rice and vegetable broth and stir. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and cook the mixture, stirring occasionally, for about 15 to 18 minutes or until the rice is done. Add more liquid if you notice the liquid is low and/or the rice is sticking to the bottom of the pan.
  • Season to taste with more salt, pepper, dried herbs, and red pepper flakes as desired. Serve hot, topped with chiffonade of fresh basil. Once cooled to room temperature, leftovers can be stored for up to 5-7 days in the refrigerator.

Nutrition Facts : ServingSize 1 third recipe, Calories 363 kcal, Carbohydrate 69 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 4 g

ONE POT GREEK EGGPLANT AND RICE



One Pot Greek Eggplant and Rice image

Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole.

Provided by Marissa @ OMGfood

Categories     Main Dish     Side Dish

Time 52m

Number Of Ingredients 14

1 medium eggplant (about 1 pound)
1 large sweet onion (chopped (1 1/2 cups))
3 vine tomatoes (seeded and chopped)
4-6 garlic cloves (minced)
1/4 cup olive oil
2 teaspoons kosher salt
freshly ground black pepper
1 teaspoon dried Greek oregano
1 bay leaf
1 cup long grain white rice
2 cups chicken or vegetable stock
1/2 cup grated mizithra cheese*
2 tablespoons butter (optional)
1-2 tablespoons minced parsley for garnish (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces.
  • Preheat oil in a 12-inch oven-safe skillet over medium-high heat.
  • Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to saute for five minutes, until the eggplant has softened.
  • Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
  • Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
  • Add rice and bay leaf and stir to combine.
  • Stir in the stock, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese and dot with butter.
  • Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
  • Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
  • Garnish with parsley and serve!

Nutrition Facts : ServingSize 1 g, Calories 489 kcal, Carbohydrate 57 g, Protein 13 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 26 mg, Sodium 1457 mg, Fiber 6 g, Sugar 11 g

FIRE ROASTED EGGPLANT WITH GARLIC VINEGAR SAUCE



Fire Roasted Eggplant with Garlic Vinegar Sauce image

This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}

Provided by Maggie Zhu

Categories     Main     Side

Time 25m

Number Of Ingredients 9

1 lb (450 g) Chinese long eggplant ((or 2 to 3 small eggplants))
2 tablespoons Chinkiang vinegar
2 tablespoons maple syrup ((or sugar))
1 and 1/2 tablespoons light soy sauce ((or soy sauce))
1 clove garlic (, grated)
1 teaspoon ginger (, grated)
Homemade chili oil (to taste (Optional))
Boiled soba noodles ((or other type of thin noodles))
Steamed rice

Steps:

  • Place the eggplant(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the eggplant from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the eggplant is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it's soft throughout. Transfer the cooked eggplant to a large plate and let it cool enough to handle. Gently peel the eggplant and discard the skin. If there's little flecks of burned skin left here and there, that's fine.
  • Whisk the sauce ingredients together in a small bowl.
  • (Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
  • To serve, pour half of the sauce onto the eggplant and serve it with the rest of the sauce on the side. Place the eggplant onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.

Nutrition Facts : ServingSize 1 serving, Calories 65 kcal, Carbohydrate 14.4 g, Protein 1.6 g, Fat 0.3 g, Sodium 342 mg, Fiber 4.1 g, Sugar 9.5 g

ONE-POT VEGAN CHINESE STYLE EGGPLANT RICE



One-Pot Vegan Chinese Style Eggplant Rice image

Make and share this One-Pot Vegan Chinese Style Eggplant Rice recipe from Food.com.

Provided by Sudika

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup long grain rice
1 large eggplant (sliced like french fries)
1 cup peas (fresh or frozen)
1/2 cup soybeans
1 tablespoon oil (sesame or peanut)
1 green chili, finely chopped (seed if you don't like heat)
1 tablespoon ginger (fresh, finely minced or grated)
1 teaspoon cumin seed
1 tablespoon soy sauce
1 tablespoon sweet chili sauce (optional)
1/2 teaspoon five-spice powder
salt
fresh coriander (to garnish)

Steps:

  • Soak soy beans overnight. Rinse and drain.
  • Cook or pressure cook rice and soy beans till done.
  • While rice and beans cook, heat oil in pan.
  • Add chillies, ginger and cumin and stir fry for a few seconds.
  • Add eggplant and peas and cook till eggplant is done.
  • Add all seasonings and fold in cooked rice and beans.
  • Garnish with coriander. Serve hot.

Nutrition Facts : Calories 288.7, Fat 4.8, SaturatedFat 0.8, Sodium 260.9, Carbohydrate 54.3, Fiber 8, Sugar 6.4, Protein 8.7

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