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One Pot Eggplant and Rice

one pot eggplant rice casserole

Since we get 90% of our groceries at the farmer’s market, we always eat what’s in season. I only rarely cook eggplant, but I was starting to get sick of summer squash, so I decided to check out some recipes to add it to our weekly menu.

Turns out, eggplant is AMAZING on the grill brushed with olive oil and garlic. So simple, yet so good. I’ve also used it in place of pasta for lasagna noodles. Thick slices make yummy mini pizzas, but perhaps one of the favorite ways I’ve discovered is this One Pot Greek Eggplant and Rice adapted from

It sounded like a great option for using not only eggplant, but also the leeks and cabbage we needed to cook up. 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 (about 1 pound)
  • 1½ cups thinly sliced leeks (you could use chopped sweet onion instead)
  • 1 cup cabbage, sliced
    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 tbps dried Greek oregano
    1 cup long grain rice
    2 cups vegetable stock
    1-2 tablespoons minced parsley for garnish (optional)

1. Preheat oven to 400 degrees.
2. Slice the eggplant crosswise in ½ inch slices, then cut into 1 inch pieces.
3. Preheat oil in a 12-inch cast iron skillet over medium to medium high heat.
4. 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 until the eggplant has softened.
5. Add leeks/onions and saute for another five minutes.
6. Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
7. Add rice and stir to combine.
8. Stir in chicken stock. Place in the oven, uncovered, and bake for thirty minutes, until all the liquid has been absorbed.
9. Remove from oven and let cool. Taste and adjust seasoning if necessary.
Garnish with parsley and serve!

Meat lovers: Try adding a fried egg or spicy Italian sausage

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