Halal Rice And Eggplant Bake Recipe

About this recipe

A hearty and flavorful dinner dish featuring tender eggplant, bell peppers, and spiced rice, all baked together for a satisfying meal. Perfect for those seeking a halal-friendly option.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 500G White Pearl Italian Pudding Rice 500g
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Ktc Vegetable Oil
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

Instructions

1. 1. Peel the eggplant and cut it into 3/4-inch cubes.
2. 2. Remove the core and seeds from the bell pepper and cut it into 3/4-inch cubes.
3. 3. Core the tomatoes and cut them into 1-inch pieces.
4. 4. Coarsely chop the onion and peel and finely chop the garlic.
5. 5. Heat 1/4 cup of oil in a large oven-safe pot or Dutch oven over medium heat. Add the eggplant, bell pepper, onion, and garlic. Cook, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
6. 6. Add 2 1/2 cups of white rice to the pot and stir until all the grains are coated with oil.
7. 7. Stir in the tomatoes, 1 cup of chicken broth, 1/8 teaspoon of cayenne pepper, and 2 cups of water. Break up any clumps of rice and ensure everything is evenly mixed.
8. 8. Preheat your oven to 375°F (190°C). Cover the pot with a lid and transfer it to the oven.
9. 9. Bake for 17 minutes without stirring or removing the lid.
10. 10. Remove the pot from the oven and fluff the rice with a fork. Cover the pot again and let it steam for 5 minutes before serving.