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Eggplant and Rice Turrets

A delicious vegan recipe for eggplant towers with rice.
Prep Time10 minutes
Cook Time35 minutes
Standing Time5 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: Italian, World
Servings: 4 Serves

Ingredients

  • 2 Pounds Eggplants
  • 2 Red Bell Peppers Roasted
  • 2 Tomatoes
  • ¼ Bundle Green Onions
  • 2 tbsp Parsley Chopped
  • 10 Fresh Basil Leaves
  • Pounds Your Favorite Vegan Dressing
  • 2 Cups White Rice or Basmati Rice
  • 2 Bundles Arugula
  • Salt, Pepper and Olive Oil, to taste

Instructions

  • Cut the eggplants into 1/3 inches slices and cook them in the oven at 350 °F (176.67 °C) or in a pan with just a little oil until tender. Set aside.
  • Cook the rice and let it cool.
  • Roast the bell peppers in the oven or on the stove.
  • Remove the skin from the roasted bell peppers and cut them into regular cubes.
  • Cut the tomatoes into 1/3 inches slices and brown them in a frying pan over high heat with a few drops of oil. Set aside.
  • Mix the rice with the parsley, the chopped green onion (only the green part), the julienne basil, and the vegan dressing.
  • Assemble the towers interspersed with slices of eggplant, bell peppers, tomatoes, arugula leaves, and rice. Serve!