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    Home » Recipes » Main Dishes » One Pot Greek Eggplant and Rice

    One Pot Greek Eggplant and Rice

    Published: Oct 15, 2015 · Last updated: Jan 30, 2021 by Marissa · As an Amazon Associate I earn from qualifying purchases.

    8988 shares
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    Jump to Recipe

    Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole.

    A pan of eggplant and rice casserole with serving spoons in the background.

    Updated on January 29th, 2021: New written content, photography, and recipe instructions. Yay! See more details below the recipe, including some original photos!

    Originally published on October 15th, 2015.


    Aren't one-pot meals great? I love that they're easy to make – and easy to eat! Baked in the oven for just under an hour and suddenly you have yourself a warm and scrumptious eggplant rice bowl. And then there's the cleanup that's easy too! I first shared the recipe for this dish a little over five years ago. It's one of the most popular recipes on the blog to date, and for good reason! If you haven't made it yet and you're a fan of both eggplant and rice, don't sleep on this one, folks!

    Jump to:
    • 🛒 Ingredients list
    • 🥘 Oven-safe cookware
    • 🧀 What is mizithra?
    • 💭 Tips
    • 📖 Recipe
    • 💬 Comments
    A hand holding a serving spoon with a scoop of baked eggplant and rice casserole.

    🛒 Ingredients list

    For your shopping convenience:

    • eggplant (~1 pound)
    • large sweet onion
    • fresh tomatoes on the vine
    • garlic cloves
    • olive oil
    • dried Greek oregano
    • bay leaf
    • long grain white rice
    • vegetable or chicken stock
    • mizithra cheese (or substitute Parmesan, which is used in the photos!)
    • butter (optional, but recommended!)
    • parsley (optional)
    • salt + pepper

    🥘 Oven-safe cookware

    Eggplant and rice is started on the stove and finished in the oven. In order to stick to the "one pot" rule, you'll want to use an oven-safe pan so that you can go straight from the stove to oven with ease. In the past, I've used my 12" cast iron skillet but admittedly, I prefer using my 4-quart stainless steel sauté pan these days because I can soak it in some hot soapy water after cooking, if necessary. Use whatever oven-safe pan you have handy! If you don't own one, it's perfectly fine to transfer the food to a baking dish and call it a two-pot meal. 😉

    Chopped eggplant, tomatoes, and garlic with a wooden spoon in a pan on a cooktop.
    Eggplant and rice casserole in a pan on an induction cooktop.

    🧀 What is mizithra?

    Also spelled as myzithra, this cheese is a Greek household staple. It's a salt-dried grating cheese commonly made with sheep's milk, though sometimes there are varieties with goat's, cow's, or combined milks too! Ask your local cheesemonger if they have it available. It's worth having! If wrapped properly with wax paper in a tightly sealed bag, it will keep stored in the fridge for months. You can also grate it in advance and keep it stored in the freezer for an even longer shelf life.

    Can't actually find the cheese where you're at? Substitute another salty cheese! A close substitute for mizithra is ricotta salata if that's an option available to you – they share a similar taste and texture. Alternatively, go with kefalotiri, Parmesan, romano, or even mozzarella! You can't go wrong with cheesy goodness.

    A serving spoon in a pan of baked eggplant and rice with a bowl of rice in the bacckground.

    💭 Tips

    Follow these simple tips to make a bomb eggplant and rice.

    Avoid old or softened eggplant

    You know the saying "fresh is best?" Yes, yes that should be an obvious thing when it comes to food. The difference here is you can keep an onion in your pantry for a week and it'll be completely fine. Keep an eggplant in your fridge for a week? You risk it becoming a bit overripe, soft, and bitter. Fresh and firm is key for the best taste!

    Play with ingredients

    One of the best things about eggplant and rice is how versatile it is! Add different veggies, sub out different cheeses, or even add a meaty (or vegetarian-friendly) protein of your choice. Check out the comments below and see various ways people have enjoyed this recipe!

    Make it vegetarian or vegan

    • Vegetarian? Use vegetable stock instead of chicken.
    • Vegan? Same as above and omit the cheese and butter.

    Interested in other eggplant recipes?

    • Melitzanosalata (Greek Eggplant Dip)
    • Tourlou Tourlou
    Close up of eggplant and rice in a bowl with a pan of casserole in the background.

    📖 Recipe

    Featured image: Close up of eggplant and rice in a bowl with a pan of casserole in the background.

    One Pot Greek Eggplant and Rice

    Greek eggplant and rice! This easy one-pot meal is a perfect solution for a weeknight (or any night). Fresh eggplant, tomatoes, herbs, and mizithra cheese come together for a delicious and comforting baked casserole.
    4.19 from 138 votes
    Print Pin Rate
    Course: Main Dish, Side Dish
    Cuisine: Greek
    Prep Time: 10 minutes
    Cook Time: 42 minutes
    Total Time: 52 minutes
    Servings: 4 people
    Calories: 489kcal
    Author: Marissa

    Ingredients

    • 1 medium eggplant, about 1 pound
    • 1 large sweet onion, chopped (1 ½ cups)
    • 3 vine tomatoes, seeded and chopped
    • 4-6 garlic cloves, minced
    • ¼ cup olive oil
    • 2 teaspoons kosher salt
    • freshly ground black pepper
    • 1 teaspoon dried Greek oregano
    • 1 bay leaf
    • 1 cup long grain white rice
    • 2 cups chicken or vegetable stock
    • ½ cup grated mizithra cheese*
    • 2 tablespoons butter, optional
    • 1-2 tablespoons minced parsley for garnish, optional

    Instructions

    • Preheat oven to 400 degrees.
    • Slice the eggplant crosswise in ½ inch slices, then cut into 1 inch pieces.
    • Preheat oil in a 12-inch oven-safe skillet over medium-high heat.
    • Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to saute for five minutes, until the eggplant has softened.
    • Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
    • Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
    • Add rice and bay leaf and stir to combine.
    • Stir in the stock, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese and dot with butter.
    • Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
    • Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
    • Garnish with parsley and serve!

    Notes

    1. Feel free to substitute a salty cheese of your choice if you can't find mizithra. Try romano, parmesan, ricotta salata, kefalotiri, or mozzarella!
    2. Omitting the cheese and butter and using vegetable stock makes this dish vegan friendly.
    3. This will serve 4 people as an entree and 6 people as a side.
    Did you make this recipe?Mention @omgfoodblog and hashtag it #omgfoodblog!

    Nutrition

    Serving: 1g | Calories: 489kcal | Carbohydrates: 57g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1457mg | Potassium: 776mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1173IU | Vitamin C: 21mg | Calcium: 210mg | Iron: 2mg

    Update Notes: This post was originally published on October 15th, 2015 and was republished on January 29th, 2021 with new and improved written content, recipe instructions, photography, and tips. Here are some original photos for this post!

    A skillet of eggplant and rice on a tabletop.
    A close up of a serving spoon picking up rice.
    Pinterest banner for Greek eggplant and rice.
    Pinterest banner for Greek eggplant and rice.
    Pinterest banner for Greek eggplant and rice.

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    Reader Interactions

    Comments

    1. Sarah says

      October 16, 2015 at 4:55 pm

      5 stars
      Congrats on your anniversary! That's such an amazing accomplishment - go you! And what a great way to celebrate with this eggplant and rice. It looks ah-mazing!

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 4:06 pm

        Thanks, Sarah!

        Reply
    2. Valentina says

      October 16, 2015 at 9:58 pm

      Congratulations on 4 smoke-free years! That's awesome! And this dish look incredible! LOVE one pot meals!

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 4:04 pm

        Thanks so much, Valentina! It's a great feeling to breathe like a normal human being. 🙂

        Reply
    3. Manal Obieda says

      October 17, 2015 at 12:49 am

      I always find myself drawn to all recipes that has eggplants in them....seriously..they are my favorite vegetable ever...of course I wish I can let my son agree with that..he hates them...the poor thing he doesn't know what he is missing out one..hehehe...I really love this dish...you bet I will be trying it...great post and I have yummed and pinned it 🙂

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 4:02 pm

        Thanks, Manal! Jason (the boyfriend) doesn't love eggplant either, though he was really happy with this dish, so maybe there is hope for your son! =P Thanks for the visit; let me know how the dish turns out when you make it!

        Reply
    4. Christine | Vermilion Roots says

      October 17, 2015 at 4:03 am

      I'm seriously going to make this. I love eggplant and I'm always looking for new ideas to cook it.

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 3:59 pm

        Yay! I love eggplant too. Let me know how it turns out; I hope you love it! Thanks for swinging by, Christine!

        Reply
    5. Andreea says

      October 17, 2015 at 6:58 am

      5 stars
      Is there anything better than greek food. I think not! Love this post and very nice to meet you! ?

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 3:57 pm

        It's definitely at the top of my list! Being Greek may or may not have something to do with it, but I just love Mediterranean cuisine. Nice to meet you, Andreea! Your blog is gorgeous!

        Reply
    6. Claudia ! Gourmet Project says

      October 18, 2015 at 5:17 am

      5 stars
      I quitted two years ago, best decision ever! Will celebrate with your eggplant and rice, sounds delicious!

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 3:54 pm

        Congrats on your two years, Claudia! It's an amazing feeling. Please let me know how you like the dish if you make it!

        Reply
    7. Wajeeha says

      October 18, 2015 at 7:07 am

      I love eggplant and am always on the lookout for new recipes using eggplant. Yours looks so delicious and very simple to make too. And congratulations on quitting smoking and never going back! Here's to a healthy life! 🙂

      Reply
      • Marissa @ OMG FOOD says

        October 18, 2015 at 3:53 pm

        Thanks so much, Wajeeha! Cheers! 😀

        Reply
    8. Prash @ YummilyYours says

      October 18, 2015 at 11:07 pm

      Good for you! Congrats on the 4-yr mark girl! 🙂 And this recipe is calling my name, yes please!

      Reply
      • Marissa @ OMG FOOD says

        October 19, 2015 at 10:42 am

        Thanks, Prash! Let me know how you like it. <3

        Reply
    9. Dorothy Dunton says

      October 19, 2015 at 3:53 pm

      Hi Marissa! Eggplant is one of my favorite vegetables and I am always happy to find a new recipe using it! I've always believed that if you really want something you can succeed.

      Reply
      • Marissa @ OMG FOOD says

        October 19, 2015 at 4:37 pm

        Hi Dorothy! It's a tasty vegetable for sure and I couldn't agree more with the succeeding statement! <3

        Reply
    10. Anne Murphy says

      October 19, 2015 at 10:54 pm

      Of course I love one pot meals! And I always need more things to do with eggplant - we get a lot of eggplant through our CSA... This sounds very good.

      and four years is terrific.

      Reply
      • Marissa @ OMG FOOD says

        October 20, 2015 at 9:41 am

        Thanks, Anne! CSAs are where it's at! Let me know how you like the dish.

        Reply
    11. Kimberly says

      October 20, 2015 at 8:36 pm

      I love one-pot meals! And while I am not an eggplant person, I bet this would be fabulous with zucchini ... though I don't want to wait for our spring CSA shares to make this!

      Reply
      • Marissa @ OMG FOOD says

        October 26, 2015 at 12:34 pm

        Thanks, Kimberly! I haven't tried this dish with zucchini just yet, but it's a great replacement for eggplant and now I want to eat it that way too!

        Reply
    12. Paige @ Where Latin Meets Lagniappe says

      October 22, 2015 at 5:43 am

      5 stars
      Congrats on 4 years! And yay for never looking back! This eggplant looks so savory and delicious, and I'm all about the one-pot cleanup!

      Reply
      • Marissa @ OMG FOOD says

        October 26, 2015 at 12:35 pm

        Thanks Paige! It's a great feeling. And yes, one-pot cleanup is pretty much the best. 😀

        Reply
    13. Neli @ Delicious Meets Healthy says

      October 22, 2015 at 5:15 pm

      5 stars
      This looks like my kind of meal. So delicious and flavorful! Definitely on my list with recipes to try. Yum!

      Reply
      • Marissa @ OMG FOOD says

        October 26, 2015 at 12:35 pm

        Thanks, Neli!

        Reply
    14. Tiffany says

      March 10, 2016 at 8:36 am

      This sounds like a perfect use for the eggplant that's been hanging out in my fridge. I wondered though... have you ever tried it with brown rice? I would think adding a little extra liquid should do the trick to compensate for the brown rice, but figured I would ask first!

      Reply
      • Marissa @ OMGfood says

        March 10, 2016 at 10:14 am

        I haven't, unfortunately! The only cooking I've done with brown rice was to the box's directions and usually adding it to a stir-fry after it's cooked. I would think a little extra liquid will help and I'd also expect it to take longer to cook. If you end up trying it with the brown rice, I'd love to know how it came out!

        Reply
        • Jean Ash says

          February 09, 2021 at 2:32 pm

          With brown rice, half cook the brown rice first - 20 minutes - then add for the 30 minutes in the oven.

          I was wondering - can it be frozen?

          Reply
    15. Jen says

      June 06, 2016 at 11:43 am

      Hi, just wondering if I should have put the lid on when I popped this in the oven just now...? Smells delish!

      Reply
      • Marissa @ OMGfood says

        June 06, 2016 at 12:17 pm

        Hi Jen! Nope, you don't need the lid. I'll update the recipe to specify uncovered; thanks for pointing that out! I hope you enjoy the dish. <3

        Reply
    16. Allison x says

      July 15, 2016 at 11:13 pm

      5 stars
      This was absolutely delicious! even my eggplant opposed DH was raving over it!
      I didn't have fresh tomatoes so I chopped some sun dried tomatoes and used Rosemary from my garden cause I was out of oregano. Thanks for the awesomeness!

      Reply
      • Marissa @ OMGfood says

        July 18, 2016 at 8:55 am

        Thanks, Allison! I'm so glad you liked it. Rosemary and sun-dried tomatoes are very tasty replacements. 😀

        Reply
    17. Kristi says

      August 20, 2016 at 4:08 pm

      I never comment on anything... BUT this was fantastic.
      Had to substitute parmesan for the mizithra and still it was delicious.
      I will be making this many times to come ...next time I'll find mizithra cheese.
      Thank you Marissa for a wonderful scrumptious recipe.

      Reply
      • Marissa @ OMGfood says

        August 23, 2016 at 10:10 am

        Hi Kristi! Thanks for commenting. <3

        I'm so glad you loved the dish. Parmesan is a tasty substitution; you just can't go wrong with it. I'd be curious to know what you think of the mizithra if you do end up finding it!

        Reply
    18. Laura says

      August 31, 2016 at 7:16 pm

      5 stars
      This was super tasty and the easiest to make! Great for a weeknight. I added some cilantro (looks like you added parsley?) because that's all I had, and served it with eggs. Maybe not traditional Greek, but delicious nonetheless. Thanks for the great recipe!

      Reply
      • Marissa @ OMGfood says

        August 31, 2016 at 7:48 pm

        Hi Laura! Thanks for commenting! I'm so glad you enjoyed the meal. 😀

        I didn't even realize I forgot to mention the parsley, so thanks for pointing that out; I just fixed it! I add it for garnish, but I'm really intrigued by the use of cilantro in this. I loooooove cilantro. And as far as I'm concerned, rice dishes + eggs = the best! Traditional Greek or not, that's a tasty combo you have going on and I approve.

        Reply
    19. MaryAnne says

      December 17, 2016 at 10:59 pm

      5 stars
      We loved loved loved this.
      I made it last night and it was awesome.
      I have hip problems so sat in front of the tv and got everything ready.
      From that point it got together in no time at all.
      Leftover was great today too.
      Thanks for a wonderful dish

      Reply
      • Marissa @ OMGfood says

        December 18, 2016 at 10:25 pm

        Hi MaryAnne! Thanks for the comment; I'm so glad you loved the dish. Prepping food while TV watching is pretty much the best. 🙂

        Reply
    20. Nashwa says

      January 04, 2017 at 7:15 pm

      5 stars
      I made this dish today and I LOOOOVE it!!! I added mushrooms when I put the onions in and I skipped the cheese. Otherwise, I followed everything as is and it's delicious! There are a few more recipes on your blog that I'm looking forward to trying! Thanks for sharing.

      Reply
      • Marissa @ OMGfood says

        January 07, 2017 at 11:54 am

        Thanks, Nashwa! So glad you enjoyed the dish. I love the addition of mushrooms!

        Reply
    21. Daisy says

      January 05, 2017 at 1:46 am

      5 stars
      I made this last night without the cheese and butter, and it was so, so good that I'm making it again tonight without the cheese, but with butter and olives.

      Reply
      • Marissa @ OMGfood says

        January 07, 2017 at 11:55 am

        Yay! Thanks for the comment, Daisy. I'd love to know how it came out with the olives added. 😀

        Reply
        • Daisy says

          February 13, 2017 at 1:37 am

          It was delicious!

          I'm also making it again without the cheese tonight, but I'm adding the olives and chorizo this time.

          Reply
          • Marissa @ OMGfood says

            February 13, 2017 at 10:54 am

            Yesssssssss. What time should I be over for dinner? 😉

            Reply
    22. Karen says

      April 04, 2017 at 9:21 am

      It's a funny thing, but I am not an eggplant lover.. however, this dish looked so appealing that I just had to make it using yellow squash (that's what was in my fridge). My family & I enjoyed it so much that we talked about it all week! We are vegan, so I made a few little substitutions, using vegan buttery spread and vegan cheese. I also topped it with cilantro and scallions. It was absolutely divine. This is on tonight's menu again, using zucchini. Everyone is excited. Thank you for such a wonderful recipe!

      Reply
      • Marissa @ OMGfood says

        April 11, 2017 at 10:14 am

        Hi Karen,

        I'm so glad you enjoyed the recipe! I love hearing about different ways to make a dish enjoyable. I especially like the addition of cilantro and scallions!

        Reply
    23. Morgana says

      May 01, 2017 at 9:55 pm

      My boyfriend made this a few weeks ago and we couldn't believe how easy and delicious it was! Making it again tonight. I think I'll put olives in it this time as per some other readers' suggestions. And maybe do some chicken to pair with it. Thanks for the great idea.

      Reply
      • Marissa @ OMGfood says

        May 16, 2017 at 10:06 pm

        So glad you enjoyed this, Morgana! Pairing with chicken sounds like an A+ choice. Thanks for commenting! <3

        Reply
    24. Lola says

      January 21, 2018 at 9:14 pm

      5 stars
      Just made this, and it was great! I replaced 1/4 of white wine with the stock and used feta instead. Will be making this again.

      Reply
      • Marissa @ OMGfood says

        February 08, 2018 at 8:11 pm

        Loving the creativity there with swapping ingredients! You can't go wrong with white wine or feta. <3 So glad you enjoyed the dish!

        Reply
    25. Susan says

      May 14, 2018 at 3:13 pm

      Hi Marissa, just came across your blog and found this recipe. I read everyone's comments and I will be making it this weekend. I think I will try it with some sundried tomatoes and white wine with the chicken stock and since I have feta cheese in the freezer will add this too along with some mild Italian sausage. Thank you again for the wonderful recipes; I will keep you posted.

      Reply
      • Marissa @ OMGfood says

        May 28, 2018 at 8:39 pm

        Hi Susan! This version sounds super delicious. I hope you had a chance to try it; let me know how it turned out if so!

        Reply
    26. Carolyn says

      July 09, 2018 at 10:51 am

      5 stars
      Love the recipe..But where can you find that cheese??? I see that other has used Feta & Parm cheese..So i guess you can use any kind of cheese

      Reply
      • Marissa @ OMGfood says

        July 09, 2018 at 8:48 pm

        Hi Carolyn!

        Mizithra can be tricky to find depending on the area you live in. If you have any specialty stores nearby, they may have it or know about it! Romano or Parmesan are good substitutes for a similar taste (the Romano, especially).

        Reply
    27. Rachel says

      September 10, 2018 at 1:33 pm

      I have made this many times, usually with brown rice. I just add a little extra liquid and bake longer. I also add a can of chickpeas. I leave out the butter and cheese, and even though I LOVE dairy and am always adding it even when it's not called for, I did not mind the vegan variation at all! I also change up what herbs I use each time.

      Reply
    28. stitchinsweetsue says

      October 13, 2018 at 4:40 pm

      5 stars
      Hi Marissa-TY for sharing this recipe, made 10/2018, my first eggplant recipe. I used almost 2 lbs eggplant, cause I wanted plenty of leftovers. Had no fresh tomatoes, so I added 1 can diced tomatoes w/spices, and used parm cheese. Will add Greek olives next time. Easy prep, wonderful flavor, simply delish. I especially liked that the eggplant did not cook down to mush, nice big bite-sized tender yet hearty morsels. I can see the leftovers on a plate with a fried egg or two on top for breakfast tomorrow. There's zero Greek in me, but will happily make again. Thx again!

      Reply
      • Marissa @ OMGfood says

        December 17, 2018 at 9:26 pm

        A fried egg on top sounds AMAZING. So glad you enjoyed the recipe. Cheers!

        Reply
    29. Selma says

      November 13, 2018 at 11:18 pm

      5 stars
      My daughter brought home an eggplant from her school garden and requested a dish with eggplant and rice for dinner. So I googled it and found your recipe. It was so easy to make and perfectly delicious. I will be checking out your other recipes. Cheers!

      Reply
    30. Adriana says

      February 10, 2019 at 10:57 pm

      This looks amazing! I do not have a cast iron skillet, would an oven-safe stainless steel skillet work? Also, could I use regular oregano if I can't find Greek oregano?

      Reply
      • Marissa @ OMGfood says

        February 19, 2019 at 6:06 pm

        Hi Adriana! A stainless steel skillet is totally fine so long as it's ovenproof. Regular oregano can also be subbed. Let me know how it turns out!

        Reply
    31. Sharon says

      March 10, 2019 at 8:40 pm

      5 stars
      I’m prejudging - I haven’t actually eaten it yet. But the house smells heavenly! And anything in one pit gets an extra star. No idea what mizithra is, but I saw it’s similar to ricotta, so I used that! Could be totally off base with that, but it still should be good. And, as my adult son asked for easy meals accenting veggies, I just sent this recipe to him!

      Reply
    32. Nico says

      April 13, 2019 at 9:36 am

      5 stars
      This is such an awesome dish!! I've made it many times now, everyone I’ve made it for loves it! I’ve had to use Parmesan instead of mizithra and Italian oregano instead of Greek oregano; I’ve made it with fresh tomatoes, tinned tomatoes and even cherry tomatoes: great every time. Thanks Marissa!

      Reply
    33. Eilene says

      May 02, 2019 at 10:09 pm

      5 stars
      This was an amazing find! I'm so happy I came upon it and tried it. Delicious!

      Reply
    34. Robert F Eby says

      June 18, 2019 at 11:47 pm

      5 stars
      Boiled on stove, didn't bake. Added 1# ground beef. This recipe is excellent!

      Reply
    35. Sophie says

      June 24, 2019 at 12:56 pm

      5 stars
      I’m an enthusiastic cook who׳s lost her cooking mojo. I still want to eat well but can’t be fussed to cook!
      Thanks for a terrific recipe, simple, one pan and a great base for developing.iI served it with yogurt purslane salad. Next time may try it with Greek olives and tuna, kind of like a one pot compensate and rice. We had two big servings and enough for two lunches for tomorrow. Thanks again!

      Reply
    36. Whitney says

      September 24, 2019 at 5:51 pm

      5 stars
      I've adopted your recipe as my "specialty" lol 🙂 Thank you I'm obsessed!

      Reply
    37. Laurie Kaye says

      October 05, 2019 at 6:59 pm

      5 stars
      This dish is in my oven right now, and looks and smells delicious...I just checked at the 30 minute mark, and even though all liquid has been absorbed, the rice still is crunchy - I checked and though I didn't taste, it still looks mostly uncooked. I will leave in for at least 20 minutes more and hope for the best...

      Reply
    38. Marissa @ OMGfood says

      May 10, 2020 at 11:21 am

      Love it, Diana! Red pepper flakes is a great and very delicious addition. 🙂

      Reply
    39. Marissa @ OMGfood says

      May 10, 2020 at 11:29 am

      What a delicious substitution! So glad you enjoyed the dish, Maria!

      Reply
    40. Eddie says

      August 02, 2020 at 8:54 pm

      5 stars
      Easy and delicious! I thought a medium sized eggplant was going to be too much but it cooked down just like you said. I cut my eggplant in cubes, salted, "bled" and then rinsed and dried before using. I used vegetable broth (paste) and added a little homemade salsa made from dried Arbol chilies and oregano to add a little kick. Will definitely make this again. Loved using the 12 inch cast iron skillet and throwing it in the oven. It reminds me of a ratatouille but better! I made chickpea burgers with Indian spices to go with this.

      Reply
    41. Diana Ford says

      September 01, 2020 at 1:59 pm

      5 stars
      OMG! this is so delicious, and i love the way it's making my house smell like a home! Thank you so much for such a wonderful way to use eggplant, and make it delicious, not only for the taste buds, but for the soul. Just what i needed today. Thank you Marissa!!

      Reply
    42. Ermilia says

      September 06, 2020 at 10:00 pm

      5 stars
      Three times making this and it is delicious and a crowd pleaser every time. The recipe is easy to follow. Sometimes I add a “Greek” Dry seasoning blend in addition to the oregano. That has a bit of mint and oregano.

      Reply
    43. Lauren says

      October 09, 2020 at 12:41 am

      5 stars
      Loved it! Will make again and again.

      Reply
    44. Elliot says

      October 23, 2020 at 6:56 am

      5 stars
      Loved it

      Reply
    45. Paul DeRanek says

      January 28, 2021 at 2:39 pm

      4 stars
      I made this and it is good but, unfortunately, any rice that was on top came out as baked raw rice. Very crunchy, but good roughage. I confess to adding browned ground beef because I had no ground lamb.

      Reply
    46. Kate says

      February 07, 2021 at 11:40 am

      5 stars
      Many thanks for sharing this recipe. Your pictures look delicious. I wanted to eat your rice bowl right away. I will try it very soon indeed.

      Reply
    47. Amy Oseguera says

      July 31, 2021 at 9:33 pm

      5 stars
      This was SO delicious! Between my parents and I, we were devouring it. My dad always wants meat in the meal, but this satisfied his palette just fine! I made trying it a pre-req for my kids and 2/3 absolutely loved it (they have never had eggplant before). I will definitely be making this again! Thanks!!!

      Reply
    48. Beverly OBrien says

      August 26, 2021 at 2:17 pm

      5 stars
      Easy and delish!

      Reply
    49. Beverly OBrien says

      August 26, 2021 at 2:23 pm

      5 stars
      Oops please add to my review: Super Yummy…. And, I forgot to mention that I used some delicious vegan cheeses! Yes, they do exist, really! Miyoko’s Vegan Creamery “mozzarella”, Daiya vegan “mozzarella” and Violife shredded “parmigiana”! The kitchen smelled amazing!!

      Reply
      • Marissa @ OMGfood says

        September 06, 2021 at 9:03 am

        Oh I love the addition of vegan cheese here! The combo you had going sounds super delicious – thanks for sharing, Beverly!

        Reply
    50. Esther Wanning says

      November 01, 2021 at 9:51 pm

      Do you peel the eggplant?

      Reply
      • Marissa @ OMGfood says

        January 04, 2022 at 9:58 am

        Hi Esther! Apologies for the late reply; I'm on maternity leave and a bit slow to respond! Peeling is totally optional for this recipe. Hope you enjoyed it if you made it!

        Reply
    51. Tim says

      February 07, 2022 at 7:17 pm

      Can you use minute rice? When recipes call for rice I always get nervous if the rice is supposed to be cooked first?

      Reply
      • Marissa @ OMGfood says

        May 08, 2022 at 11:57 am

        Hi Tim! This should only be made with uncooked rice.

        Reply
    52. Colleen says

      August 02, 2022 at 7:02 pm

      5 stars
      This was delicious and the instructions were 100% spot on! We will definitely make this again! Thank you!

      Reply
    53. ripon hassan says

      October 16, 2022 at 10:26 am

      5 stars
      Everything has been so nicely described that really helped me lots.

      Reply
    54. Iona says

      December 16, 2022 at 9:50 am

      4 stars
      Tastes great but way too salty. I will definitely make this again as it was delicious but will put in a lot less salt than the recipe says.

      Reply

    Trackbacks

    1. 20 Recipes Using Rice - Dinner Ideas says:
      June 1, 2020 at 1:37 pm

      […] One Pot Greek Eggplant and Rice […]

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    I'm Marissa, a loud Greek from Boston. My obsessions are food, dogs, video games, music, and Bob's Burgers. Read More →

    Featured image: Close up of eggplant and rice in a bowl with a pan of casserole in the background.

    One Pot Greek Eggplant and Rice

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