Baked Mexican Eggplant

    40 minutes

    A yummy vegetarian rice and vegetable dish, can be spicy, just vary ingredients from rice to mince if you would like to add meat. Very tasty, cooks for about half an hour! Easy as! Costs about $1.50 AUD per serve!


    New South Wales, Australia
    2 people made this

    Serves: 1 

    • 1/2 Cup Brown rice/ mince substitute
    • 1/2 Eggplant (cut lengthwise)
    • salt and pepper
    • smoked paprika
    • 1/3 Cup salt reduced Kidney Beans
    • 6-8 Cups Water
    • 3-4 Slices Tomato
    • Sprinkle Cheese (fetta, ricotta, motzarella)
    • 2 tbs Salsa of your choice

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees. Begin stove cooking brown rice (or mince if you choose). I use absorption method with 6-8 cups of water on stove, its pretty simple, don't even need to stir it. Takes about 20 mins.
    2. Whilst cooking the rice on the side. Spoon out middle of eggplant 1/2 and place on baking tray into the oven. No oil required.
    3. Once rice is cooked remove eggplant from oven. Let sit whilst preparing rice.
    4. Add paprika about 1 tbs, and kidney beans to brown rice. Then spoon rice mixture into the eggplant bowl.
    5. Top with slices of tomato, salsa, salt and pepper, and cheese.
    6. Place in oven for further 10 minutes. Sprinkle with paprika and serve!


    You could always use mince instead of rice, or even chilli con carne.

    Make it healthier

    I used low fat fetta cheese instead of full fat mozzarella.


    Vegan option, Skip cheese.

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