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Turkish Eggplant and Brown Rice Gratin

Rated : 
 by 9 people
Makes: 4 servings View Nutrition Facts


  • 1 1/2 cups  water
  • 1/2 cup  long-grain brown rice
  • Nonstick cooking spray
  • 2 teaspoons  olive oil
  • 1 medium onion, finely chopped
  • 1 medium eggplant, diced
  • 1/2 pound  lean ground chicken
  • 1 - 14 ounce can chopped tomatoes
  • 3 tablespoons  currants
  • 3 garlic cloves, minced
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  dried oregano
  • Salt
  • Freshly ground black pepper
  • 1 large egg
  • 1 large egg white
  • 2 ounces  crumbled feta (about 1/2 cup)


1. Bring water to a boil in a medium saucepan. Add rice, cover and simmer over low heat 35 minutes. Turn off heat and let rice rest 10 minutes, then fluff with a fork and transfer to a large bowl.

2. Preheat the oven to 400 degrees . Coat a shallow 3-quart baking dish with cooking spray.

3. Heat oil in a large nonstick skillet over medium heat. Add onion and eggplant; saute 12 minutes. Stir mixture into rice.

4. Add chicken to skillet and cook over medium-low heat, stirring to break up meat, about 3 minutes. Stir in tomatoes, currants, garlic, cinnamon and oregano; cook 3 minutes over medium heat. Remove from heat and season with salt and pepper to taste.

5. Whisk egg and egg white in a small bowl. Stir into rice mixture, then stir in chicken-tomato sauce. Spoon into prepared dish; sprinkle with feta. Bake 20 minutes; let rest 5 minutes before serving.

Turkish Eggplant and Brown Rice Gratin
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