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Eggplant Stew with Rice

almostturkish's picture
I'm still posting eggplant recipes, and I still have more, because eggplants and zucchinis are the main things we've been getting from farmers market every week for over a month now. And I took the opportunity to show how Turks are crazy about eggplant! Cive is a great summer dish from the Mediterranean coast of Turkey, Antalya. Cive is good warm or cold, with yogurt or bread. The main point is to make it with green tomatoes that give cive the desired sour taste.
  Eggplant 1 Pound, diced (peeled partially leaving lengthwise stripes)
  Onions 2 Medium, cut in thin half moons
  Garlic 12 Clove (60 gm), finely chopped
  Green chilies 3 , chopped
  Green tomatoes 3 , petite diced (preferably green tomatoes for a sour taste)
  Rice 3 Tablespoon
  Olive 1⁄4 Cup (4 tbs)
  Black pepper 1 Teaspoon
  Salt To Taste
  Chopped mint 2 Tablespoon

-Heat oil in a pot. Add onion and garlic. Stir for 3-4 minutes.
-Add chopped chilies. Stir for a couple of minutes.
-Add tomato, eggplant, black pepper, salt. Stir one and do not stir again; otherwise eggplant will get mushy.
-Cover and cook on low-medium until vegetables will get juicy in the pot. Stir in rice nice and polite.
-Cover and cook on low for 30-40 minutes.
-Before you serve, sprinkle chopped basil or mint.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 3.7 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.39 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 295.5 mg12.3%

Total Carbohydrates 35 g11.5%

Dietary Fiber 7.9 g31.6%

Sugars 9.9 g

Protein 5 g10.9%

Vitamin A 21.6% Vitamin C 91.1%

Calcium 9.9% Iron 11.8%

*Based on a 2000 Calorie diet

Eggplant Stew With Rice Recipe