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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