About the Dish

1 small Onion
1/8 teaspoon Saffron
3/4 cup Brown Rice
1 - 1 1/4 pounds Eggplant
6 ounces Sweet Peppers
10 ounces Plum Tomatoes
1/4 cup Red Currants
1/4 teaspoon Beautiful Briny Sea French Picnic Salt
4 sprigs Parsley
1 ounce Sliced Almonds
Per Serving
Calories 704
Total Fat 27 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 18 g
Cholesterol 0 mg
Sodium 458 mg
Total Carbohydrates 101 g
Dietary Fiber 18 g
Sugar 32 g
Protein 15 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Prepare your mise en place: Remove and discard eggplant stem and leaves; cut eggplant flesh into 1-inch cubes. Remove and discard pepper stems and seeds; thinly slice flesh. Cut tomatoes into 1/2-inch cubes, discarding stems. Peel and halve onion. Dice 1 half; thinly slice the other half. Pick and roughly chop parsley leaves.
Place a small saucepan over medium heat. Add 1 tablespoon olive oil and diced onion. Cook, stirring, until onion starts to turn translucent, 2-3 minutes. Add saffron & brown rice. Add 1 3/4 cups water, stir, and increase heat to high. When water boils reduce heat to low, and simmer until water is absorbed and rice is tender, about 45 minutes.
Place a large sauté pan over high heat. Add remaining 2 tablespoons olive oil. When oil is hot add eggplant, spreading in a single layer if possible. Cook until eggplant is browned on the bottom, 3-4 minutes. Flip eggplant. Reduce heat to medium, and add sliced onion. Cook, stirring occasionally, until onion is translucent, about 2 minutes more.
Add peppers, and cook, stirring occasionally, until peppers start to deepen in color, 2-3 minutes.
Add diced tomato, currants, cooking sherry, 1/4 cup water and 1/4 teaspoon French Picnic Salt. Bring to simmer, reduce heat to low, cover, and cook until peppers are tender but not mushy, about 10 minutes. Taste and season as desired with French Picnic salt.
Divide rice between 2 plates or bowls. Top with eggplant, and garnish with parsley and almonds. Enjoy!