One-Pot Eggplant, Mushrooms and Rice Stovetop Casserole — an easy weeknight meal, lightly spiced and versatile. Swap in other vegetables, add cooked lentils, chickpeas or other protein to substitute veggie sausages.
I hope you love one-pot meals as much as I do. I don’t make them enough, although I do make one-sheet meals quite regularly, varying the protein and veggies. Clean-up is way easier this way, and the meal is ready in less time.
This One-pot Eggplant, Mushrooms and Rice Stovetop Casserole is easy to make and quite versatile. I added veggie sausages as my choice of protein because I like the hearty meatiness that they add to the dish. But you can swap in lentils or chickpeas, tempeh or tofu, as an alternative protein to the veggie sausages.
A casserole is usually a baked dish. I called this recipe a stovetop casserole instead of just a one-pot rice dish because you can actually continue cooking on the stovetop, or also bake it if you prefer to. I just find it easier to continue cooking in the same pan on the stovetop, as you don’t actually need to stir it once the rice and liquids are added.
Although, if you wish to bake this casserole, then transfer everything into a baking dish at the time when you’ve finished sautéing the vegetables, and you are adding the rice and liquids, as per the recipe instructions below.
I love making rice stovetop casseroles and this one-pot dish is a nice one for any day of the week. I serve this as a main dish but it can also be served as a side. And it makes some nice leftovers the next day for lunch too.
Here are some more one-pot or casserole dishes you might like:
One-Pot Pasta – Curried Spaghetti with Vegetables
30-minute One-Pot Vegetable Pulao Rice Dish
Creamy One-Pot Pasta Chowder
One-Pot Smoked Tofu Mushroom Stroganoff
Butternut Squash Gratin with Kamut Berries
- 1 medium eggplant, 400-500 g (approx. 1 lb.), sliced or cut into 2.5-cm (1-inch) cubes
- 2 veggie sausages, sliced (I used Tofurky)
- 8 - 10 white or cremini mushrooms, halved or quartered depending on size
- 60 ml (4 tablespoons) olive oil, or grapeseed oil
- ½ onion, chopped, optional
- 3 garlic cloves, minced, optional
- 1 thumb-size ginger root, minced
- 6 - 8 sun-dried tomato halves, chopped
- 300 g (1½ cups) jasmine rice, or basmati or long grain rice
- 480 ml (2 cups) vegetable stock or water+1 vegetable bouillon cube
- 180 ml (¾ cup) coconut milk, canned, or other non-dairy milk/water
- 1 teaspoon salt, or 1/2 tsp if vegetable bouillon already contains salt
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon turmeric
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh parsley, chopped for garnish
- If baking this dish, preheat the oven at 200C/400F.
- Slice and cut the eggplant into 2.5-cm (1-inch) cube pieces.
- Heat the olive oil in a large skillet (30 cm/12-inch) over medium-high heat.
- Add the eggplant and stir to coat with the oil. The eggplant will soak all of the oil, this is okay. There’s no need to add more. Saute for 5 minutes, until the eggplant has softened.
- Add onions (if using), mushrooms, and veggie sausages. Saute for another 5 minutes.
- Add ginger and garlic (if using) and cook for an additional minute. Add sundried tomatoes, dried basil, spices (cumin, paprika, turmeric) and ¼ cup fresh parsley. Season with salt to taste. Stir and mix.
- Add the rice and stir to combine. Stir in the stock and coconut milk.
- For Stovetop method: cover the skillet with a lid, reduce the heat to medium-low. Cook for 15 - 18 minutes, until all the liquid has been absorbed.
- For Baking: transfer everything into a greased baking dish, cover with aluminium foil, and bake at 200C/400F for 35-40 minutes.
- Turn off the heat, or remove from the oven if baked, and let it stand for about 5 - 10 minutes.
- Taste and adjust seasoning if necessary.
- Garnish with parsley and serve.
Swap in other vegetables and add cooked lentils or chickpeas or other protein (tempeh, tofu...) to substitute veggie sausages.