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Layered Eggplant and Vegetable Rice with Savory Broth
Layered Eggplant and Vegetable Rice with Savory Broth

Layered Eggplant and Vegetable Rice with Savory Broth
A flavorful and layered dish of eggplant, potatoes, mushrooms, and rice, cooked in a savory broth.
Layered Eggplant and Vegetable Rice with Savory Broth

Provides a balanced and satisfying meal that is rich in vegetables and carbohydrates for sustained energy, and aligned with a balanced omnivore diet.

Ingredients:
1
Servings
  • 150
    g
     Eggplant
  • 100
    g
     Potato
  • 50
    g
     Onion
  • 1
    clove
     Garlic
  • 75
    g
     Mushroom
  • 75
    g
     Rice
  • 175
    ml
     Chicken Broth
  • 10
    ml
     Olive Oil
  • 1
    g
     Salt
  • 0.5
    g
     Black Pepper
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Layered Eggplant and Vegetable Rice with Savory Broth
Instructions:
  1. Preheat the oven to 200°C. Cut the eggplant and potatoes into 2cm cubes.
  2. In a bowl, toss the eggplant and potatoes with 10ml of olive oil, salt and pepper.
  3. Spread the vegetables on a baking tray and roast for 20 minutes, or until golden brown and tender.
  4. While the vegetables are roasting, finely chop the onion and garlic. Slice the mushrooms.
  5. In a large pot, heat the remaining olive oil over medium heat. Add the onions and sauté until they begin to caramelize, about 8 minutes.
  6. Add the garlic and mushrooms and cook for another 5 minutes, until softened.
  7. In the same pot, layer the cooked eggplant, then the roasted potatoes, followed by the caramelized onion and mushroom mixture.
  8. Add the rice in an even layer, top with the remaining eggplant and potatoes.
  9. Pour the chicken broth over the rice and vegetables, ensuring that the liquid covers the rice. Add salt and pepper to taste.
  10. Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and tender and the liquid is absorbed.
  11. Remove from the heat and let the pot sit, covered, for 15 minutes.
  12. Carefully invert the pot onto a serving plate to release the maqlouba. Serve hot.
Nutrition Per Serving 640 g Per 100g
Energy 541.4 kcal 85 kcal
Protein 14.5 g 2.3 g
Fibre 9.2 g 1.4 g
Salt 2.4 g 0.4 g
Sugar 7.8 g 1.2 g
Carbohydrates 94.5 g 14.8 g
Fat 12.1 g 1.9 g
Environmental Per Serving 640 g Per 100g
CO2 0.9 kg 0.1 kg
Water 1461.9 l 228.6 l
  • 150
    g
     Eggplant
  • 100
    g
     Potato
  • 50
    g
     Onion
  • 1
    clove
     Garlic
  • 75
    g
     Mushroom
  • 75
    g
     Rice
  • 175
    ml
     Chicken Broth
  • 10
    ml
     Olive Oil
  • 1
    g
     Salt
  • 0.5
    g
     Black Pepper
1
Servings
0

Preheat the oven to 200°C. Cut the eggplant and potatoes into 2cm cubes.

In a bowl, toss the eggplant and potatoes with 10ml of olive oil, salt and pepper.

Spread the vegetables on a baking tray and roast for 20 minutes, or until golden brown and tender.

While the vegetables are roasting, finely chop the onion and garlic. Slice the mushrooms.

In a large pot, heat the remaining olive oil over medium heat. Add the onions and sauté until they begin to caramelize, about 8 minutes.

Add the garlic and mushrooms and cook for another 5 minutes, until softened.

In the same pot, layer the cooked eggplant, then the roasted potatoes, followed by the caramelized onion and mushroom mixture.

Add the rice in an even layer, top with the remaining eggplant and potatoes.

Pour the chicken broth over the rice and vegetables, ensuring that the liquid covers the rice. Add salt and pepper to taste.

Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and tender and the liquid is absorbed.

Remove from the heat and let the pot sit, covered, for 15 minutes.

Carefully invert the pot onto a serving plate to release the maqlouba. Serve hot.

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