Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
- While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
- Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
- Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
- Bake uncovered in a preheated 350 F oven for about 20 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g
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