Rice and Eggplant Stew with Tahini Drizzle
A comforting stew featuring eggplant simmered in tomato broth, served over rice with a nutty tahini sauce. This middle eastern-inspired one pot (vegetarian) ready in about 65 minutes pairs large eggplant, white rice, (14 oz) canned tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large eggplant
- 1.5 cups white rice
- 1 can (14 oz) canned tomatoes
- 1 medium onion
- 3 garlic cloves
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 cups water
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and dice eggplant into 1/2-inch cubes. Place in a colander, sprinkle with 1/2 tsp salt, and let sit for 15 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.
- Step 2: Cook rice in 3 cups water with 1/2 tsp salt for 18 minutes until tender. Drain any excess water and fluff with a fork.
- Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook until soft (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Step 4: Add eggplant, canned tomatoes, 2 cups water, cinnamon, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until eggplant is tender.
- Step 5: While stew cooks, make tahini sauce: whisk together tahini, 2 tbsp lemon juice, and 1/4 cup warm water until smooth and creamy.
- Step 6: Serve stew over rice, drizzling each portion with 1 tbsp tahini sauce. Garnish with additional lemon juice if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rice and Eggplant Stew with Tahini Drizzle take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rice and Eggplant Stew with Tahini Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplant from drying out.
Can I substitute ingredients in Rice and Eggplant Stew with Tahini Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rice and Eggplant Stew with Tahini Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rice and Eggplant Stew with Tahini Drizzle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
