Riz Au Breme (Rice with Eggplant)

6 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
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Riz Au Breme (Rice with Eggplant)
This traditional Louisiana side dish combines tender boiled eggplant with rice for a simple, comforting accompaniment. The eggplant is cooked until soft, then sautéed with onions and folded into fluffy rice.

Ingredients

6 servings
  • 3 large eggplants, peeled and cut in medium pieces
  • 1 chopped onion
  • 2 tbsp oil
  • Salt and pepper to taste
  • 3 cups cooked rice

Step-by-Step Instructions

  1. Boil eggplant in salted water until tender, about 15-20 minutes. Drain well and set aside.
  2. In a large skillet, sauté the onion in oil over medium heat until tender and translucent, about 5-7 minutes.
  3. Add the drained eggplant and season with salt and pepper to taste. Continue to cook, stirring occasionally, until moisture has evaporated, about 5 minutes.
  4. Add the cooked rice and cook about 12 minutes longer, stirring to combine well. Serve hot.

Common Problems and Solutions

Q: Why is my eggplant mushy or watery?

A: Make sure to drain the boiled eggplant thoroughly and cook it long enough with the onions to evaporate excess moisture. You can even press it gently in a colander to remove extra water.

Tips and Techniques

Use day-old cooked rice if possible—it holds its shape better when mixed with the eggplant and won’t become mushy.

Ingredient Substitutions

  • eggplant: yellow squash or zucchini
  • white rice: brown rice or cauliflower rice

Equipment Needed

  • Large pot for boiling eggplant
  • Colander for draining
  • Large skillet