Mediterranean Eggplant Casserole Recipe

Mediterranean Eggplant Casserole Recipe
Heather Nicholds, C.H.N.

Mediterranean Eggplant Casserole Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings

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  • 1 eggplant, sliced in half-moons
  • 1 red onion, chopped
  • 3 large mushrooms, chopped
  • 1 tsp olive oil
  • pinch sea salt
  • 1 cup red rice
  • handful of winter greens


  1. Begin by preparing the vegetables for roasting. The oven should be around 350 degrees F. Chop the vegetables fairly large, and place them in a baking dish. Pour a bit of olive oil and mix around the vegetables with your hands. After they have got a good coating of oil, sprinkle some sea salt on them and mix around with your hands. Place the dish in the oven for about 40 minutes.
  2. Rinse the rice with water, drain, add 2 cups of water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
  3. Stir the vegetables after about 20 minutes to flip the dry sides into the juices that have come out of the vegetables.
  4. Once the vegetables are fully cooked, take them out of the oven and sprinkle some balsamic vinegar over them. Stir to coat, and return to the oven for a few more minutes.
  5. Line a dish with greens (I used mustard greens, but dandelion greens, kale, chard or any other winter green would be lovely) and spoon some rice on them. To finish this roasted eggplant recipe, top the rice with some eggplant, drizzling with some extra balsamic.


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