Rice with Eggplant

by Editorial Staff

Eggplant rice is a great option for a lean menu.

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Side Dish

Ingredients

Instructions

How to cook eggplant rice:
Pour the rice with water, bring to a boil and cook over low heat for 15 minutes.
Peel and cut the eggplants into 1 cm cubes.
Sprinkle with salt and leave for 10 minutes. Then rinse and dry the eggplants. Peel and chop the onion.
Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil. Fry the onions, stirring occasionally, over medium heat for 7-10 minutes.
Heat 3 tablespoon in a frying pan. tablespoons of vegetable oil. Put the eggplants and fry them, stirring occasionally, over high heat until golden brown (7-10 minutes),
Mix eggplant, onion, and rice. Stir the rice with eggplant and onion.
Pour in the soy sauce, stir thoroughly, cover and simmer the rice with eggplant over low heat for 5-7 minutes. Chop the green onion.
When serving rice with eggplant, sprinkle with green onions.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.