Vegetarian Jambalaya Recipe

Vegetarian Jambalaya - Fort Lauderdale Personal Chef

Adapted from recipe created by Steve Betti

Serves 6

1 medium eggplant, diced into ½ inch/1.27cm pieces

2 tablespoons/30mls olive oil

2 ½ teaspoon/2mls paprika

¼ teaspoon/1ml ground sage

¼ teaspoon/1ml salt (or salt substitute)

1/8 teaspoon/.5ml pepper

1/8 teaspoon/.5ml cayenne (or to taste)

Preheat oven to 350F/176C/GasMark4.

Toss eggplant with oil to coat evenly. Add seasonings, mix well. Lay seasoned eggplant on baking sheet evenly in one layer. Roast for 20-25 minutes.

1 tablespoon/15ml olive oil

½ cup/118ml onions, diced in ¼ inch/6mm pieces

½ cup/118ml celery, diced in ¼ inch/6mm pieces

1 clove garlic, minced

1 ½ cups/340ml tomato, diced

1 medium red bell pepper, diced in ¼ inch/6mm pieces

1 cup/225ml zucchini, diced

¼ teaspoon/1ml paprika

¼ teaspoon/1ml ground thyme

1 ¼ teaspoon/6ml salt

½ teaspoon/2ml pepper

½ teaspoon/2ml turmeric

2 cups/450ml cooked brown rice

3 cups/375ml black-eyed peas, drained

Sauté onions and celery in olive oil for 2-3 minutes or until translucent. Add garlic tomatoes, bell pepper and zucchini. Simmer for 5-7 minutes until zucchini and pepper begin to soften. Stir in herbs and seasonings and simmer for another 7-10 minutes. Combine eggplant and rice with vegetable mixture and mix well. Serve in bowls topped with black-eyed peas.

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