in Recipes

Tomato rice with eggplant

Spread the love

Ingredients for 2 servings:

  • 2 bags of rice (long grain rice)
  • 5 tomatoes (vine tomatoes)
  • 1 stalk(s) leek
  • 1 eggplant(s)
  • 4 tbsp tomato paste
  • 1 ½ onions
  • 2 cloves garlic
  • oil
  • salt and pepper
  • Thyme
  • basil
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice. Dice the eggplant and onions, slice the leek, and add the crushed garlic. Dice the tomatoes. Heat 6 tablespoons of oil. Sauté the leek, garlic, onions, and eggplant in the wok. Add the tomatoes and cook for about 5 minutes. Add the rice and tomato paste. Season with salt, pepper, thyme, basil, and parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruit cake

Sour herring