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Rice with Eggplants and Black Olives Baked in Foil


  • 2 eggplants, peeled and diced
  • 1 garlic clove, sliced
  • 6 tablespoons olive oil
  • 3 tablespoons parsley, chopped
  • 1 ½ cup white rice
  • ½ cup black olives, pitted and sliced
  • Salt and pepper


  1. Preheat the oven to 350 degrees F
  2. In a deep skillet – heat olive oil and sauté the eggplants and garlic in low heat until softened.
  3. Add rice and parsley. Sauté for a few minutes longer. Increase the heat and stir with a wooden spoon. Do not let the rice burn. Pour in the white wine, lower the heat and season with salt and pepper. Cover the skillet and let simmer until the wine is absorbed. Remove from heat. Add olives and mix.
  4. Line a baking dish with a large piece of foil and spoon the rice in the center. Add 1-2 tablespoons olive oil. Fold over the foil and seal the edges well leaving space for heat circulation inside the packet. Use a toothpick to poke one or two holes in the center of the sealed foil pack.
  5. Bake for 15 minutes. Snip down the foil.

Romama’s Note: Server the Rice with Eggplants and Black Olives Baked in Foil immediately for best results!

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  1. Ken White on Monday 7, 2009

    You mention white rice but do not state whether cooked or raw. You mention white wine but give no volume to use. What size eggplant do you suggest. Is one garlic clove enough garlic if the eggplants are large.

  2. Romama on Monday 7, 2009

    Dear Ken,

    In most cases, when rice is given as an ingredient in a recipe it’s raw. If a recipe requires cooked rice it is mentioned.

    Now as far as the quantity of the white wine, it is 2 wine glasses ( my mistake not mentioning it in the recipe).

    The size of the eggplants is medium,(if else it is always mentioned). The quantity of garlic always depends on the taste someone prefers. I usually avoid strong garlic taste in my recipes. Then again, if you like garlic taste you can surely increase the quantity.

    I hope you ‘ll try the recipe and i will be very happy to read your comments on this one or any other :)