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Eggplant Dirty Rice


  • ¼ c olive oil, divided
  • 3 celery ribs, finely chopped
  • 2 medium green bell peppers, seeded and finely chopped
  • 1 medium onion, finely chopped
  • 1/2-2 tsp salt to taste
  • 3 tsp Spanish-style smoked paprika, divided
  • 1 medium eggplant, peeled as desired and cut into small cubes
  • 1 tsp thyme
  • ½ tsp ground black pepper
  • ¼ tsp ground white pepper
  • ¼ tsp ground chipotle
  • 3 garlic cloves, finely chopped (3/4 tsp minced garlic)
  • 1 tbsp tomato paste
  • 2 tbsp vegan Worcestershire sauce
  • 1 ½ c white rice
  • 3 c vegetable stock (or 3 C water mixed with 2 tsp vegetable soup base)


  1. Preheat oven to 350°F. Heat 2 T of the oil in a Dutch oven or other large oven-safe pan over medium-high heat. Add the celery, peppers, onion, salt and 1 tsp paprika. Cook, stirring occasionally, until the vegetables are lightly browned, about 10 minutes. Add the eggplant along with the remaining oil, thyme, pepper, chipotle, and remaining paprika. Cook for 8 minutes, stirring regularly, until the eggplant softens. Stir in the garlic and tomato paste and cook for 1 minute. Add the Worcestershire sauce and rice and stir to combine. Add the vegetable broth and bring the mixture to a boil. Remove from the heat, cover and place in the oven for 25 minutes or until the rice is just tender and most liquid is absorbed. Remove from the oven and let stand, covered, for 10 more minutes. Fluff gently with a fork and serve with hot sauce on the side.

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