| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 20g | 6g | 80g |
| sugars | fibre | protein | salt |
| 10g | 10g | 12g | 0.8g |
Why I Love Iranian Tomato and Eggplant Casserole with Herbed Rice
When I think back to the cherished family gatherings in my childhood, the image of the Tomato and Eggplant Casserole with Herbed Rice often comes to mind. This dish, a classic Iranian recipe, combines the earthy sweetness of tomatoes and eggplant, and pairs it with the subtle spice of turmeric, and the vibrant freshness of various herbs in the rice. The result is an explosion of flavors that’s warm, comforting, and downright delicious.
Inspiration Behind The Dish
As a food writer and home cook, my culinary journey is deeply influenced by celebrated chefs like Yotam Ottolenghi. His use of Mediterranean vegetables and spices, like those in this dish, has inspired me to create fusion recipes that blend my Gujarati roots and West Coast upbringing.
Moreover, taking a leaf out of Gujarati cuisine, I love using eggplant and tomatoes in my dishes. So, when I stumbled upon this recipe, I knew I had to share it. The Tomato and Eggplant Casserole marries the humble eggplant and robust tomatoes with a touch of spices, while the herbed rice offers a fresh counterpoint to these strong flavors.
Perfect Pairings And Substitutions
This Tomato and Eggplant Casserole shines when served alongside some creamy yogurt and toasted, crusty bread. And if you’re looking to pair this with an aromatic wine, a bright and fruity Pinot Grigio would be a perfect match to complement the casserole’s earthy and tangy notes.
One of the beautiful things about this recipe is its flexibility. If eggplant isn’t your favorite, feel free to substitute it with zucchini or bell peppers. Or if you want to bring a bit of heat to match the cool California coast, feel free to sprinkle in some red pepper flakes. It’s all about suiting your unique taste!
So whether you’re hosting a large family gathering or a cozy dinner for two, the Tomato and Eggplant Casserole with Herbed Rice is a flavorful, fresh, and vibrant dish that infuses a little bit of the Mediterranean into a Californian home. I hope you enjoy making (and eating) it as much as I do.
What You’ll Need
Ingredients for Tomato and Eggplant Casserole:
- 3 large eggplants
- 1/3 cup of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, thinly sliced
- 1 teaspoon turmeric
- 1.5 lbs of tomatoes, chopped
- 1 cup of tomato paste
- 1/2 teaspoon of sugar
- 2 teaspoons of dried oregano
- Salt and pepper to taste
- 1 cup of mozzarella cheese, shredded
Ingredients for Herbed Rice:
- 2 cups of Basmati rice
- 4 cups of water
- 1 teaspoon of salt
- 1 cup of chopped fresh herbs (parsley, dill, cilantro, chives)
- 1/4 cup of butter, melted
Method
Step One:
First, preheat your oven to 375°F (190°C). Then, slice the eggplants into 1/2 inch slices and lay them on a baking sheet. Brush each slice with olive oil and season with salt and pepper. Place the baking sheet in the oven and roast the eggplant for 15 minutes, or until they are golden brown.
Step Two:
While the eggplant is roasting, you can prepare the tomato sauce. Start by heating some olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent. Stir in the garlic and turmeric and cook for another minute.
Step Three:
Add the chopped tomatoes, tomato paste, sugar, and dried oregano to the skillet. Season with salt and pepper. Stir everything together and let the tomato sauce simmer for about 15 minutes, or until it thickens.
Step Four:
Once the eggplant and tomato sauce are ready, it’s time to assemble the casserole. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of roasted eggplant slices on top followed by more tomato sauce. Continue layering until all the eggplant slices and tomato sauce are used up. Sprinkle shredded mozzarella cheese on top.
Step Five:
Cover the baking dish with foil and bake the casserole for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Step Six:
While the casserole is baking, you can prepare the herbed rice. Rinse the Basmati rice under cold water until the water runs clear. Bring water to a boil in a large pot. Add the salt and rice to the boiling water. Reduce the heat to low, cover the pot, and let the rice cook for about 15 minutes, or until it’s tender and the water has been absorbed.
Step Seven:
Stir in the chopped fresh herbs and melted butter into the cooked rice. Cover the pot and let the rice stand for 5 minutes before serving.
Step Eight:
Once the casserole and rice are done, serve them together. Feel free to add more fresh herbs on top for garnish. Enjoy your Tomato and Eggplant Casserole with Herbed Rice!
