Sunday was a big deal for me. And I didn’t even realize it was a big deal until a couple of days ago! I’ve been so busy lately, I haven’t paid much attention to the dates.
Sunday marked the four year anniversary of me quitting smoking. I last bought a pack of cigarettes on October 11th, 2011, smoked maybe a couple cigarettes from that pack, and got rid of the rest. And I haven’t looked back since. Yay for smoke-free living!
I think I missed it because I was too busy playing catch-up on blog stuff along with everything else. With working overtime the last couple of weeks, it’s been a little tough keeping up with life!
Moving on, how do you feel about one pan meals? I think they’re awesome and I honestly don’t make them enough. Easier clean-up is always nice, right? I’m into it.
Today’s tasty one-pot meal is one pot Greek eggplant and rice! I used my 12-inch cast iron skillet to make this and it was a perfect size for it. It’s easy to make and can be served as a side or main. Serves about six as a side and four as a main dish.
I love topping mine with mizithra cheese and butter before putting in the oven, but if you’re dairy-free or vegan, you can omit those ingredients. I also make mine with chicken stock, but vegetable stock is a great option too!
If you’re in need of a healthy, easy weeknight meal, I vote you make this! And let me know how you liked it. <3
One Pot Greek Eggplant and RicePrint Pin Rate
- 1 medium eggplant about 1 pound
- 1 1/2 cups chopped sweet onion
- 3 vine tomatoes seeded and chopped
- 4-6 garlic cloves minced
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- freshly ground black pepper
- 1 teaspoon dried Greek oregano
- 1 bay leaf
- 1 cup long grain rice
- 2 cups chicken or vegetable stock
- 1/2 cup grated mizithra cheese optional
- 2 tablespoons butter optional
- 1-2 tablespoons minced parsley for garnish optional
- Preheat oven to 400 degrees.
- Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces.
- Preheat oil in a 12-inch cast iron skillet over medium-high heat.
- Add eggplant and stir to coat with the oil. The eggplant may soak all of the oil; this is okay. 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 chicken stock, top with grated cheese, and dot with butter.
- Place in the oven, uncovered, and bake for thirty minutes, until all the liquid has been absorbed.
- Remove from oven and let cool. Taste and adjust seasoning if necessary.
- Garnish with parsley and serve!