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Turkish Eggplant and Brown Rice Gratin

Turkish Eggplant and Brown Rice Gratin

Nutrition Facts
  • cal. (kcal) 324
Turkish Eggplant and Brown Rice Gratin
  • Makes: 4 servings
  • Carb Grams Per Serving: 37


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 324 cal., 12 g total fat (4 g sat. fat), 663 mg sodium, 37 g carb. (8 g fiber), 19 g pro.