Aubergine And Pepper Casserole With Rice Recipe
Servings: 6
Ingredients
- 1 1/2 c. Brown rice
- 3 Tbsp. Olive or possibly vegetable oil
- 1 x Aubergine (about 12 ounce), cut in 1/2" cubes
- 1 x Onion, diced
- 1 x Green bell pepper, cut in 1/2" squares
- 1 x Red or possibly yellow bell pepper, cut into 1/2" squares
- 4 med Tomatoes (or possibly 16-ounce can), peeled, seeded, and cut in large pcs
- 4 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1/2 tsp Turmeric
- 1/2 tsp Grnd ginger
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne
- 1/2 c. Pepper
- 1/4 c. Cilantro, minced
- 1 tsp Salt
- 3 c. ,water Cilantro leaves for garnish
Directions
- Rinse rice, cover with hot water and set aside while preparing vegetables. Preheat oven to 375 degrees.
- Heat oil in a wide skillet, add in aubergine and onion and saute/fry rapidly to distribute oil. Cook till aubergine is somewhat tender, about 15 min.
- Add in bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add in to vegetables along with salt. Cook for sevreal min, stirring frequently; then add in water and bring to a boil
- Transfer mix to baking dish, cover with foil and bake till rice is done, about 45 min. Garnish with fresh cilantro leaves.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 81 | 27% |
| Total Fat 9.15g | 11% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 657mg | 19% |
| Total Carbs 52.14g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 5.69g | 4% |
| Protein 6.71g | 11% |
