Brown Rice and Eggplant Bake

This recipe just came to me as I stared, frustrated, into my fridge at leftovers. My family is coming into town this weekend (uber-excited!) so I planned menu upon menu of gluten and dairy free bliss. This cooking bonanza hinges upon using up my leftovers since I refuse to waste food (or to feed my guests leftovers :) ). See my note below for variations on this and feel free to experiment. This is just what I had staring back at me from the depths of my overstuffed refrigerator...

2 c. cooked brown rice (this would work well with cooked quinoa also I bet)
6 eggs, scrambled
1 medium eggplant, cooked and chopped**
1 T. Bragg's liquid aminos

sea salt and pepper
dash cayenne pepper (optional)
garlic powder
onion powder

Mix cooked rice, cooked eggplant pieces, Bragg's and seasonings in a large bowl. Bake at 350 degrees for about 40 minutes. I baked this all in a pie plate sprayed with nonstick spray, but you can use whatever you have handy. Feel free to thrown in any leftovers- veggies, raisins, seeds- whatever appeals to you. This was just my way of using up leftovers without having the same old "blah...oh good, stir fried veggies on rice again this week :) "

** I used leftover grilled eggplant slices which I then chopped up lazily using kitchen shears.

1 comment:

  1. The picture really doesn't do this one justice - have had two nights in a row and it is really quite good. If you've similar ingredients and some spices, definitely give it a try! :)


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