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

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