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What you see on the picture above is the Edible Vineyard. Its insides inspire me every time I hold it in my hand, with a notepad in the other hand, taking notes. Of course, it’s filled with local talent not only in the food industry, but writers with a passion for eating, for ingredients, and for scouting out the best stories on Martha’s Vineyard.

And below, you see two components I can’t live without. Not only for the execution of this recipe, but for the execution of MY LIFE. The moment the Sriracha is half way, I have to go to the store and buy another bottle. My mind goes into overdrive thinking – what if they run out? what if the store decides to stop selling it and i run out and have to wait for it to come via mail since i’d totally have to order it online?! – yeah. That’s how my brain thinks, only a tiiiiny bit faster and sometimes in Spanish.  And honey? Honey I just have to have it because it’s the only way I sweeten my savory dishes. Granulated sugar belongs in baking, not in cooking? Maybe in my book.

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So Sriracha and Honey, and the inspiration from Edible Vineyard made this Summer Fest edition SO much easier.  The gorgeous photography in the locally produced magazine is fantastic (unlike my own!) and the recipes really touch you. Be sure to check out where you can get your hands on your local edition and immerse yourself in the Edible world.

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A little about this recipe, so you can go and make it tonight: Do NOT make more than a cup of this rice. Why? Because you’ll make 5 cups of rice and EAT the entire five cups yourself. It’s addictive. It’s sweet and spicy and salty and a mix of textures that will only draw you in more and more as you eat it.
Serve this as a side dish to your dinner or if you’re home alone and not in the mood to do much cooking, make this your dinner (I did!) Serve with a slice of seared eggplant or top with a fried egg and dinner is ready in the time it takes to cook rice!
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Sriracha & Honey Eggplant Rice

Print Recipe


  • 1 small eggplant peeled and sliced 1 inch thick
  • 1 teaspoon dried oregano
  • 2 tablespoons vegetable oil
  • ½ cup jasmine rice
  • 1-2 tablespoons Sriracha
  • 2 tablespoons raw honey
  • salt and pepper to taste


  • Cook rice, 1 part rice and 2 parts water works for me every time. In a small pan over medium high heat until all the water evaporates. Lower heat and cover with lid until rice cooks all the way.
  • In the meantime, season eggplant slices with oregano and salt. In a medium saucepan with oil, cook on both sides over medium heat. Reserve.
  • Chop cooked eggplant into small dice. Add Sriracha and honey and fold in cooked rice. Season with salt and pepper. Enjoy!


This quick and flavorful rice includes eggplant, which adds a new texture to your everyday rice. By adding Sriracha and honey, it's no longer rice, it's an explosion of flavors in your mouth!
Servings: 2 servings as a side dish.

 Want more Eggplant dishes? Check out the links below, where food bloggers have gone eggplant crazy! Thanks to Food Network for hosting such a fun Summer Fest! 

Feed Me Phoebe:Grilled Eggplant Baba Ganoush
Jeanette’s Healthy Living:Asian Grilled Eggplant With Soy-Sesame Sauce
From My Corner of Saratoga:Ratatouille Fresh From the Garden
And Love It Too:Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen:
Made by Michelle:Eggplant Zucchini Muffins
Cooking With Elise:Stuffed Eggplant
Virtually Homemade:Layered Ratatouille la Ratatouille
Napa Farmhouse 1885:Roasted Eggplant and Peppers Dip
HGTV Gardens:Garden-to-Table: Eggplant
Thursday Night Dinner:Eggplant Flatbread
Healthy Eats:Going Meatless With Eggplant
Devour: Giada’s Rigatoni With Eggplant Puree
FN Dish:Eggplant: Champion of the Meat-Free Meal

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  1. Oooh delicious! The flavors make this eggplant dish spectacular! Side dish or main star of the show?

  2. Anonymous says:

    rica receta me encantaria probarla me encanta preparar mis comidas con un toque de miel, y ese arrocito jasmine, me encanta con berengena ummm rico….. tu mami

  3. Yum, love how simple this dish is – sounds incredibly good!