Oven-Baked Brown Rice and Eggplant Casserole
Whether eaten as a side dish or a vegetarian meal, this casserole is full of fresh flavors that won't fail to please.
Yield: 6-8 servings
  • 1 tbsp olive oil, plus more for eggplant
  • 1 large onion, diced
  • 2 tsp garlic, minced
  • ½ tsp salt, plus more for eggplant
  • ¼ tsp black pepper
  • ¼ tsp turmeric
  • 2 packages Uncle Ben's Whole Grain Brown Ready Rice (or 4 cups cooked brown rice)
  • 2 cups vegetable broth
  • 1 small eggplant
  • 1 cup greek yogurt
  • ½ lb dried chickpeas, soaked overnight and boiled until tender
  • 14 oz canned diced tomatoes
  1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onion to the pan and saute until starting to brown, 3-4 minutes. Add in in the garlic, salt, black pepper, and turmeric. Saute for 1 minute, stirring constantly. Stir in the brown rice and vegetable broth. Bring to a boil, then cover and simmer for 30 minutes.
  2. In the meantime, slice the eggplant crosswise into ¼-inch thick slices. Spread out on a work surface and sprinkle with salt. Allow to sit for 10 minutes. Rinse and pat dry.
  3. Heat a large skillet over medium-high heat. Brush both sides of the eggplant with olive oil. Add to the skillet and cook for 30 seconds to a minute per side, or until browned. Set aside.
  4. Heat oven to 350.
  5. When rice is done, pour into a shallow casserole pan. Stir in the greek yogurt.
  6. Top with the chickpeas, then layer the eggplant on top, followed by the tomatoes.
  7. Bake, uncovered, for 30-40 minutes, or until eggplant is cooked through and mixture is bubbling. Let cool slightly before serving.
Adapted from Uncle Ben's
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/oven-baked-brown-rice-and-eggplant-casserole.html