CREOLE-STYLE VEGETARIAN JAMBALAYA
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
Provided by Miss Annie
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
- Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
- Add the tomatoes.
- Season with salt, Creole seasoning, and additional cayenne, if desired.
- Add the bay leaves.
- Add the rice and stir for 2 to 3 minutes.
- Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
- Deglaze with some of the vegetable stock, stir and combine thoroughly.
- Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
- Add the vegetable stock/tomato mixture to vegetables, stir and cover.
- Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
- Do not stir the jambalaya while it's cooking.
- Remove from heat and let stand for 2-3 minutes.
- Add the green onions and mix thoroughly.
- Garnish with some fresh long chives, and serve with a salad and good beer.
EGGPLANT JAMBALAYA RECIPE - (4.5/5)
Provided by mszcookie
Number Of Ingredients 18
Steps:
- In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery, and the ham, if using, and saute stirring frequently, until the vegetables are very tender and lightly browned, 10-15 minutes. Add the garlic, bay leaves, oregano, thyme, and cayenne and cook stirring,, just until the garlic releases its fragrance, about 2 minutes. Add 1/2 cup of the green onions, the eggplant, tomatoes, stock and rice. Stir well and season with salt and black pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. Uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer. Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
EGGPLANT RAVAIYA
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here - ringan is the Gujarati term for eggplant - are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices. As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour. You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
Provided by The New York Times
Categories dinner, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all ingredients except for the olive oil and eggplants in a food processor, and pulse until the peanuts are ground. Add oil and pulse to combine; the mixture will resemble damp sand. Set aside.
- Cut a crosshatch in the bottom of the eggplant about three-quarters of the way up the fruit, leaving the stem intact. (In other words, you're making a deep plus-sign shape in the bulbous part of the fruit, so you can stuff it with the peanut filling.) Repeat with the remaining eggplants.
- Stuff each eggplant with a little of the peanut mixture, just enough to fill the hole. You should have some peanut mixture left over.
- Place the stuffed eggplants on their sides in a single layer on the bottom of a large pot or saucepan with a lid. The eggplants can overlap a little, but ideally they will all fit on the bottom of the pot. Dollop the leftover peanut mixture on top of and around the eggplants, and add 1 cup of water. Turn heat to medium and cover the pot. Let the eggplant cook at a simmer, adjusting the heat as necessary, for about 20 to 25 minutes, or until the eggplants are just tender when you poke them at the stem end with the tip of a knife.
- Taste the sauce for salt, and serve hot with basmati rice or Indian flatbreads.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 15 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 967 milligrams, Sugar 18 grams, TransFat 0 grams
EGGPLANTS FILLED WITH SAUSAGE JAMBALAYA
Yield Serves 6 as an entrée
Number Of Ingredients 11
Steps:
- In a small bowl combine well the bread crumbs and the Parmesan. In a heavy saucepan combine the rice, 2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Halve the eggplants lengthwise and with a melon-ball cutter scoop out the flesh, reserving 4 cups of it and leaving 1/4-inch shells. In a kettle of boiling salted water blanch the eggplant shells in batches for 4 minutes and drain them, inverted, on paper towels.
- In a large heavy skillet brown the sausage over moderate heat, stirring, and transfer it with a slotted spoon to paper towels to drain. Chop the reserved eggplant and in the fat remaining in the skillet cook it with the celery, the bell pepper, and the onions over moderate heat, stirring occasionally and scraping up the browns bits, until the mixture is golden. Add 1 cup water and cook the mixture, covered, stirring occasionally, for 10 minutes. Add 1 cup more water and cook the mixture, uncovered, stirring occasionally, for 2 minutes, or until the eggplant is very soft.
- In a large bowl combine the eggplant mixture, the sausage, the rice, the scallion greens, the parsley, the cayenne, and salt and black pepper to taste. Divide the mixture among the eggplant shells, arrange the eggplants in 2 shallow 15 1/2- by 10 1/2-baking pans, and add 1 cup water to each pan. Bake the eggplants, covered with foil, in a preheated 350°F. oven for 30 minutes. Sprinkle the eggplants with the bread crumb mixture and broil them in batches under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden.
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