Eggplant Stew with Rice Recipe

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 Stew with Rice picture

Summary

Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
MethodMain Ingredient
Interest Group

Recipe Story

http://almostturkish.blogspot.com

Ingredients

 Eggplant1 Pound, diced (peeled partially leaving lengthwise stripes)
 Onions2 Medium, cut in thin half moons
 Garlic12 Clove (60 gm), finely chopped
 Green chilies3 , chopped
 Green tomatoes3 , petite diced (preferably green tomatoes for a sour taste)
 Rice3 Tablespoon
 Olive1⁄4 Cup (4 tbs)
 Black pepper1 Teaspoon
 Salt To Taste
 Chopped mint2 Tablespoon

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

Directions

-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.
Quantcast