Vegetarian Jambalaya
Leave a note
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings
Marinated Eggplant
1 ½ cupseggplant
peeled and diced
2 tablespoonsolive oil
2 ½ teaspoonspaprika
black pepper
freshly cracked
¼ teaspoonground sage
¼ teaspoonnonsalt vegetable seasoning
such as
cayenne pepper
Jambalaya
Instructions
Step 1
Preheat oven to 350°. Lightly coat a baking sheet with a small amount of olive oil.
Step 2
In a large bowl, combine eggplant, olive oil, paprika, black pepper, sage, vegetable seasoning, and cayenne pepper. Mix well. Spread seasoned eggplant mixture evenly over the baking sheet, and roast for 20 minutes. Remove from oven and cool.
Step 3
In a large sauté pan, sauté onions and celery until translucent in olive oil. Add garlic, tomatoes, red bell pepper, and zucchini and simmer for 7 to 10 minutes. Stir in paprika, cayenne, thyme, salt and saffron and simmer for an additional 10 minutes.
Step 4
Stir eggplant mixture and rice into sautéed vegetables. Mix gently, Serve ¾ cup vegetable/eggplant/rice mixture in a soup bowl with ½ cup of warm blackeyed peas on top.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
