Eggplant, mint and chilli rice with blue-eye

Eggplant, mint and chilli rice with blue-eye

(3) Rate it

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

Pick up some blue-eye on the way home and whip up this lovely fish dish.

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Nutrition information, Main recipes


  • 300g brown rice
  • 1/4 cup (60ml) vegetable oil
  • 3 baby eggplants, chopped
  • 1 large onion, thinly sliced
  • 1 tablespoon ground coriander
  • 2 long red chillies, seeds removed, thinly sliced
  • 1 bunch English spinach, roughly shredded
  • Zest and juice of 1 lemon
  • 1 cup mint leaves
  • 4 skinless blue-eye fillets (about 180g each)
  • Extra lemon wedges, to serve


  • Step 1
    Cook rice in a pan of boiling salted water according to packet instructions. Drain.
  • Step 2
    Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.
  • Step 3
    Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.

  • Diabetes friendly
  • Low sodium
  • Low sugar


  • 2133 kj


  • 17g

    Fat Total

  • 2g

    Saturated Fat

  • 7g


  • 23g


  • 69mg


  • 131.06mg


  • 4g

    Carbs (sugar)

  • 63g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Tait
  • Image credit: Catherine Sutherland and Brett Stevens
  • Publication: delicious.



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