Jump to Recipe Print Recipe

Reverse Your Fatty Liver Eggplant and Rice Skillet

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins

Ingredients
  

  • 1 medium eggplant cubed
  • 1 1/2 cup vidalia or other sweet onion chopped
  • 3 ripe but firm tomatoes seeded and chopped
  • 5 cloves garlic minced
  • 1/4 cup Bragg Organic Extra Virgin Olive Oil
  • 2 tsp salt, divided
  • 1/8 tsp black pepper
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup dry brown rice
  • 2 cup vegetable stock
  • 2 Tbsp fresh chopped parsley for garnish

Instructions
 

  • Preheat oven to 400*F.
  • Heat on the stove top on medium high heat, a cast iron or other oven proof skillet.
  • Add the oil, then the eggplant and 1 tsp of the salt.
  • Cook for five minutes or until the eggplant has softened.
  • Add onions and cook for another five minutes.
  • Add tomatoes and garlic and cook for another minute.
  • Add the remaining salt, pepper, oregano, bay leaf and brown rice.
  • Stir in vegetable stock.
  • Move the skillet to the oven and bake uncovered for thirty minutes or until all the liquid has been absorbed.
  • Garnish with parsley and serve!