Eggplant and Rice Turrets
A delicious vegan recipe for eggplant towers with rice.
Prep Time10 minutes mins
Cook Time35 minutes mins
Standing Time5 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish
Cuisine: Italian, World
Servings: 4 Serves
- 2 Pounds Eggplants
- 2 Red Bell Peppers Roasted
- 2 Tomatoes
- ¼ Bundle Green Onions
- 2 tbsp Parsley Chopped
- 10 Fresh Basil Leaves
- ⅓ Pounds Your Favorite Vegan Dressing
- 2 Cups White Rice or Basmati Rice
- 2 Bundles Arugula
- Salt, Pepper and Olive Oil, to taste
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!