Eggplant over Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 126.7
- Total Fat: 2.0 g
- Cholesterol: 34.0 mg
- Sodium: 80.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.8 g
- Protein: 13.7 g
View full nutritional breakdown of Eggplant over Rice calories by ingredient
Introduction
very much like a beef stew with lots of veggies very much like a beef stew with lots of veggiesNumber of Servings: 8
Ingredients
-
I pkg of stew meat or you can use chicken
1 large can of diced tamoes with juice
3-4 long stalks of celery diced.
1-2 onions diced
1 green pepper diced
4 large egg plants diced or sliced
2-3 beef bullion cubes or chicken flavored if you use chicken for this receipe.
salt, pepper, garlic powder, and onion powder to your liking.
Rice cooked in water.
Directions
Boil your stew meat or chicken in water with the bullion cubes and other seasonings.
While your meat is cooking about an hour or unti done, you can clean and prepare your veggies.
I generally will add the celery, onions, and green peppers when the meat is half done. When the meat is done I add my eggplant and cook until transparent about 15 minutes. Then the last thing I add is my can of tamatoes so they won't cook to nothing.
I then let every thing simmer for about 15 more minutes.
When I cook my rice I use the long cooking kind but you can use the minute rice. Once the rice is cooked tender I pour it out and let it drain good. In my rice pan I then put about a tablespoon of cannola oil in and turn my heat to low. I then put the rice back in the pan over the warm oil. I let this cook at a very low heat covered. I put a paper towel in the lid so that it can absorb the steam. I let this cook like this for about 15 minutes or so. Watch closely as you don't want this to burn. Once done I pour the rice on a plate and scrape the harden golden brown rice over the tender rice. This harden rice is called taddicke'. Just gives your receipe a little scrunch and it is really good.
Then each person can take a serving of rice about 3/4 cup and then add their desired amount of eggplant over their rice.
Great for a main course.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user BARBIERA.
While your meat is cooking about an hour or unti done, you can clean and prepare your veggies.
I generally will add the celery, onions, and green peppers when the meat is half done. When the meat is done I add my eggplant and cook until transparent about 15 minutes. Then the last thing I add is my can of tamatoes so they won't cook to nothing.
I then let every thing simmer for about 15 more minutes.
When I cook my rice I use the long cooking kind but you can use the minute rice. Once the rice is cooked tender I pour it out and let it drain good. In my rice pan I then put about a tablespoon of cannola oil in and turn my heat to low. I then put the rice back in the pan over the warm oil. I let this cook at a very low heat covered. I put a paper towel in the lid so that it can absorb the steam. I let this cook like this for about 15 minutes or so. Watch closely as you don't want this to burn. Once done I pour the rice on a plate and scrape the harden golden brown rice over the tender rice. This harden rice is called taddicke'. Just gives your receipe a little scrunch and it is really good.
Then each person can take a serving of rice about 3/4 cup and then add their desired amount of eggplant over their rice.
Great for a main course.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user BARBIERA.
