One Pot Greek Eggplant and Rice




  • 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!


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