Sun-Dried Tomato-Basil Rice Cakes

Southern Living
The ingredient list may seem long, but the steps are quick and simple. Long-grain rice can be substituted for the jasmine.
8 servings (serving size: 2 cakes)


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2 cups water
1 cup uncooked jasmine or long-grain rice
2 cups boiling water
2 ounces sun-dried tomatoes, packed without oil (about 24)
4 cups diced peeled eggplant
1/2 teaspoon salt, divided
1/2 teaspoon dried Italian seasoning
1/2 teaspoon olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1 tablespoon capers, chopped
2 eggs, lightly beaten
2 tablespoons olive oil, divided
Basil leaves (optional)


Bring 2 cups water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.

Combine 2 cups boiling water and tomatoes in a bowl; let stand 30 minutes or until softened. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes; set aside.

Place eggplant on a foil-lined baking sheet, spreading evenly. Sprinkle 1/4 teaspoon salt and Italian seasoning over eggplant. Bake at 375° for 35 minutes or until tender.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes.

Combine onion mixture, rice, tomatoes, reserved 1/4 cup liquid, eggplant, remaining 1/4 teaspoon salt, breadcrumbs, basil, capers, and eggs in a large bowl. Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.

Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Red Pepper Sauce, if desired, and garnish with basil leaves, if desired.

Created date

April 2004

Nutritional Information

Calories 198
Caloriesfromfat 3 %
Fat 5.8 g
Satfat 1.1 g
Cholesterol 55 mg
Sodium 457 mg
Carbohydrate 31.3 g
Fiber 1.4 g
Protein 5.8 g