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Eggplant Stew with Rice

Eggplant in a rich tomato and mushroom sauce with rice

Course Main Course
Cuisine Lebanese
Keyword Crowd pleaser, Fall, Healthy
Prep Time 10 minutes
Cook Time 30 minutes


  • 2 large Eggplants approx 750g
  • drizzle regular olive oil
  • 1 large onion chopped
  • 2 garlic cloves chopped
  • 500g mushrooms approx 4 cups
  • 1/4 tsp 7 spice
  • 1/4 tsp black pepper
  • 4 good sized tomatoes
  • 1 tbsp tomato concentrate
  • 1-2 cups boiling water
  • 2 tsp salt approx

For the rice

  • drizzle of sunflower oil
  • 1/4 tsp of salt
  • 1/2 cup of short vermicelli strands
  • 1 cup of rice
  • 1.5 cups of boiling water


  1. Cut the eggplants into lengthways into wedges. Brush with regular olive oil and griddle until mostly done, set aside
  2. Soak the rice in a bowl, set aside
  3. Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden
  4. Lower the heat and add the garlic and mushrooms, sauté for another 5 minutes
  5. Add the tomatoes, tomato concentrate, black pepper, 7 spice and enough boiling water to cover.
  6. After ten minutes, add the eggplants and salt, simmer for another 20-30 minutes until the eggplants are well done
  7. As the stew is simmering, add the vermicelli rice to a pot with a drizzle of sunflower oil and sauté until lightly golden for around five minutes
  8. Then add the drained rice to the pot and 1/2 tsp of salt, sauté for another minute then add the boiling water.
  9. Bring to the boil then cover and simmer on the lowest heat for 15 minutes exactly
  10. Taste the sauce and adjust the salt/water if necessary before turning off the heat.