Eggplant and Rice
This delicious eggplant and rice recipe is both vegan and vegetarian. It can be served with vegetables. This dish is low in cholesterol and sodium.
1-1/3 tbsp virgin olive oil
2 cloves garlic, crushed
1/2 cup onion, minced
1 peeled eggplant, cut into 1/2 in. cubes
1/2 tomato, finely chopped
1 bay leaf
1/2 tsp thyme, or 2 tsp fresh, minced
1 cup long-grain rice
2 cups water
Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly. Cover saucepan and simmer 3 minutes. Stir in remaining ingredients and salt to taste and return to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
Nutrition (per serving) Calories 140; % Calories From Fat 31.5%; Total Fat 4.9g; Saturated Fats 0.7g; Mono-unsaturated Fats 3.3g; Poly-unsaturated Fats 0.6g; Cholesterol 0mg; Sodium 9.4mg; Total Carbohydrates 21g; Dietary Fiber 4.7g; Sugar 4.4g; Protein 2.8g.
Thiamin B1 0.13 mg
Manganese 0.56 mg