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Eggplant, or aubergine, is the star of this dish, known for its rich texture and ability to absorb flavors. Nutritionally, eggplant is low in calories but high in fiber, making it an excellent choice for those looking to maintain a healthy diet. It’s packed with antioxidants, particularly nasunin, which helps protect brain cells from damage.

Eggplant & Hatch Chili Stir-On Rice

Embark on a flavorful journey with Spicy Eggplant & Hatch Chili Stir-On Rice, a vibrant dish that showcases the best of vegetarian cuisine. This recipe unites tender eggplant, zesty Hatch green chiles, and aromatic jasmine rice, resulting in a delightful meal that nourishes both body and soul. Perfect for vegetarians and food enthusiasts alike, it's a true celebration of bold flavors and nutritious ingredients. Explore the preparation tips and serving suggestions to elevate your culinary experience!
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Ingredients
  

1 medium eggplant, diced into 1-inch cubes

2 tablespoons olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

2 Hatch green chiles, roasted, peeled, and chopped

1 cup cooked jasmine rice (or any rice of your choice)

1 tablespoon soy sauce

1 teaspoon sesame oil

½ teaspoon ground cumin

¼ teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Eggplant: Begin by sprinkling the diced eggplant with a pinch of salt. Place it in a colander and allow it to sit for about 15 minutes to extract excess moisture. Rinse the salted eggplant thoroughly under cold water and then pat it dry using paper towels to remove any remaining moisture.

    Sauté the Aromatics: Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the sliced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent and tender. Incorporate the minced garlic into the skillet and continue to sauté for an additional 30 seconds, or until the garlic is fragrant.

      Cook the Eggplant: Add the prepared and dried eggplant cubes to the skillet. Stir well to combine with the onion and garlic, and cook for around 7-10 minutes, stirring occasionally. You want the eggplant to become soft and develop a light golden-brown color.

        Incorporate Chiles and Spices: Stir in the chopped Hatch green chiles, ground cumin, smoked paprika, and season with salt and pepper to taste. Mix all the ingredients well and allow them to cook together for another 2-3 minutes, letting the flavors meld.

          Combine with Rice: Gently fold the cooked jasmine rice into the skillet, ensuring it combines well with the eggplant mixture. Drizzle in the soy sauce and sesame oil, mixing everything together until the rice is heated through and the flavors are well distributed, about 2-3 minutes.

            Serve: Once heated, remove the skillet from the heat. Garnish with freshly chopped cilantro for a vibrant touch, and serve with lime wedges on the side to squeeze over the dish for an extra burst of freshness.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an attractive presentation, serve the stir-on rice in individual bowls and top with extra cilantro. Place the lime wedges artistically around the bowl for a pop of color.