One-Pot Greek Eggplant with Rice Bowl

With satisfying eggplant, this vegetarian One-Pot Rice Bowl with zesty Greek flavors is sure to please the entire family. Try with Success® White Rice.

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One-Pot Greek Eggplant with Rice Bowl

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 45 mins


  • 1 bag Success® White Rice
  • 2 tbsp olive oil
  • 2 small eggplants (about 9 oz each), cut into 1/2-inch cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 tsp dried oregano
  • 1/2 cup tomatoes, diced
  • 1/4 cup vegetable broth
  • 1 tbsp +1 tsp lemon juice
  • 1 bay leaf


  • Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, heat oil in large ovenproof skillet set over medium heat. Add eggplant and season with salt and black pepper; cook for 3 to 5 mins or until starting to brown. Transfer to plate and set aside.

    Step 3

  • Stir onion, garlic and oregano into skillet; cook for 3 to 5 mins or until onions are starting to soften. Stir in tomatoes, broth, lemon juice and bay leaf; bring to boil. Cook for 15 mins. Stir in rice and reserved eggplant in the last 5 mins of cooking. Remove and discard bay leaf.

    Pro Tips

    Garnish with a sprinkle of fresh parsley or dill if desired.

    Sprinkle with crumbled feta cheese before serving if desired.