One Pot Greek Eggplant and Rice

 One Pot Greek Eggplant and Rice

As many of you know, our Healthy Harvest family gets 90% of our groceries from local farmer’s markets, which means we have learned to eat what's in season. Sometimes that means learning to work with ingredients I haven't always been familiar with. Before working markets, I only rarely cooked eggplant, but as summer comes to an end and I can't even look at summer squash anymore, I decided to research some new recipes to add to our repertoire.

And I'm happy I did! I have discovered eggplant is AMAZING cooked on the grill brushed with olive oil and garlic. I’ve also used it in place of pasta for lasagna noodles. I've made yummy mini pizzas over thick slices of eggplant, but perhaps one of the favorite recipes I’ve discovered is this One Pot Greek Eggplant and Rice adapted from

It sounded like a great option for using eggplant, tomatoes, and onions, which are all abundant right now. Plus, who doesn’t love only one dish to clean?!

Jake and I both loved it! It’s hearty and filling, and will be especially perfect when the nights get cooler. We enjoyed a bowl each for dinner, along with lunch the next day, and even froze some for a quick weeknight dinner when we’re short on time.


  • 1 medium eggplant, cut in 1/2 inch cubes
  • 1½ cups thinly sliced leeks (you could use chopped sweet onion instead)
  • 2 vine tomatoes, seeded and chopped
  • 4-6 garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • 2 teaspoons sea salt
  • freshly ground black pepper
  • 1.5 Tablespoons dried Greek oregano
  • 1 cup long grain rice
  • 2 cups beef or vegetable broth
  • 1-2 tablespoons minced parsley for garnish (optional)


    1. In a large, wide pot heat the olive oil over medium heat and cook the leeks/onions until soft, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften. Make sure to season with salt and pepper when adding each layer of ingredients. 

    2. Stir in the rice and toss to coat. Add the tomatoes and broth. Season with salt and pepper and simmer until rice is cooked and all the liquid has been absorbed. 

    3. Just before removing from the heat, add in the oregano. Add fresh parsley just before serving. 

    Note: If you wish to add protein and make this a complete meal, try adding a fried egg or spicy Italian sausage.

    1 comment

    • Your recipes are great!
      Would be wonderful if you could make them printable from the computer.

      Debra Krutchkoff

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