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Sriracha & Honey Eggplant Rice

Marnely Murray is a sous chef during the AM and a food & travel writer during the PM. A graduate of the Culinary Institute of America, she's cooked everywhere from Colorado to Miami to Martha's Vineyard and in between. Baking breads overnight to making chocolates, her love for desserts grew even more so.

She started after a weekend trip to Las Vegas with her then boyfriend and now husband. A trip where she tasted the foods from all the greatly acclaimed restaurants in the area - everything from celebrity chefs to local spots. Now, her travels are led by what's there to eat in each new city, and she documents them as she goes.

Currently, she lives on the island of Martha's Vineyard with her chef husband, where she works at an organic golf course restaurant all while cooking and baking up delicious recipes in her home kitchen.
sriracha and honey eggplant rice

Dietary Restrictions

  • gluten_free


  1. Cook rice, 1 part rice and 2 parts water 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.
  2. In the meantime, season eggplant slices with oregano and salt. In a medium saucepan with oil, cook on both sides over medium heat. Reserve.
  3. Chop cooked eggplant into small dice. Add Sriracha and organic honey and fold in cooked rice. Season with salt and pepper. Serves 2 as a side dish.
Recipe Source: Chef Marnely Rodriguez of Cooking with Books


  • 1/2 cup jasmine rice
  • 1 small eggplant, peeled and sliced 1-inch thick
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil
  • 1-2 tbsp Sriracha
  • 2 tbsp Wholesome! Organic Raw Honey
    Organic Raw Unfiltered Honey, Jar
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