½ cup Jasmine rice (dry, rinsed)
1 eggplant (large, thinly sliced)
sea salt & black pepper
3 tbsp extra virgin olive oil (divided)
1 tbsp tomato paste
½ tsp smoked paprika
¼ cup parsley (chopped, divided)
1 tomato (large, chopped)
1
- Cook the rice according to the package directions.
- Meanwhile, arrange the eggplant slices on a plate or tray. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Gently pat dry with a paper towel.
- Heat 2/3 of the oil in a large pan over medium heat. Add the eggplant slices and cook for 6-8 minutes until golden brown and tender. Transfer to a plate and set aside.
- In the same pan, heat the remaining oil. Add the cooked rice, tomato paste, smoked paprika, and half of the parsley. Cook for one to two minutes, stirring, until well combined. Season with salt and pepper.
- Return the eggplant to the pan. Gently fold it into the rice mixture and cook for 1-2 minutes until heated through.
- Divide evenly between plates. Top with the tomatoes and remaining parsley. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups.
More Protein
Serve with cooked lentils, beans, or your favourite cooked protein on top.
Ingredients
½ cup Jasmine rice (dry, rinsed)
1 eggplant (large, thinly sliced)
sea salt & black pepper
3 tbsp extra virgin olive oil (divided)
1 tbsp tomato paste
½ tsp smoked paprika
¼ cup parsley (chopped, divided)
1 tomato (large, chopped)