Go Back
In recent years, plant-based meals have gained immense popularity, not only for their health benefits but also for their vibrant flavors and versatility. One dish that beautifully embodies this trend is the Spicy Eggplant & Hatch Chili Stir-On Rice. This dish is a celebration of bold flavors, featuring tender eggplant and fiery Hatch chiles, all harmoniously combined over a bed of fluffy rice. With its spicy flavor profile and colorful ingredients, this meal is sure to tantalize your taste buds while offering a satisfying and nutritious option for lunch or dinner.

Eggplant & Hatch Chili Stir-On Rice

Discover the vibrant flavors of Spicy Eggplant & Hatch Chili Stir-On Rice, a dish that celebrates plant-based cooking. With tender eggplant absorbing a delightful mix of spices and the heat of Hatch chiles, every bite is a burst of flavor. Perfect for lunch or dinner, this nutritious meal is not only delicious but also packed with health benefits. Learn how to elevate your cooking with fresh ingredients and enjoy a satisfying, hearty dish that's easy to customize!
Print Recipe Pin Recipe

Ingredients
  

1 medium eggplant, diced into 1-inch cubes

2 tablespoons olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

2 Hatch green chiles, roasted, peeled, and chopped

1 cup cooked jasmine rice (or any rice of your choice)

1 tablespoon soy sauce

1 teaspoon sesame oil

½ teaspoon ground cumin

¼ teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Eggplant: Sprinkle the diced eggplant with a pinch of salt and let it sit in a colander for about 15 minutes to draw out the excess moisture. Rinse and pat dry with paper towels.

    Sauté Basics: In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

      Cook Eggplant: Add the prepared eggplant cubes to the skillet. Cook, stirring occasionally, for about 7-10 minutes, until the eggplant is soft and lightly browned.

        Add Chiles and Spices: Stir in the chopped Hatch green chiles, ground cumin, smoked paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.

          Incorporate Rice: Add the cooked jasmine rice to the skillet, followed by the soy sauce and sesame oil. Gently fold the mixture together until the rice is evenly coated and heated through, about 2-3 minutes.

            Serve: Remove the skillet from the heat. Top with fresh chopped cilantro and serve with lime wedges on the side for a fresh citrusy finish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings