About the Dish

3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
1/4 cup Vegan Mayonnaise
1 tablespoon Doux South Sweet Georgia Red Relish
2 tablespoons Cajun Seasoning
4 ounces Green Onion
1 packet Crystal Hot Sauce
12 ounces Eggplant
3 cloves Garlic
8 ounces Sweet Peppers
Per Serving
Calories 680
Total Fat 34 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 300 mg
Total Carbohydrates 85 g
Dietary Fiber 12 g
Sugar 16 g
Protein 10 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.

Baltic Porter

The Russians believed that a baltic porter could only brew correctly with water from the River Thames. Yes, much like that old saw about New York bagels and pizza crust being better because of the water, the Russians believed the same for their Baltic porters. We like Baltic Porters with Cajun-inspired dishes because there is a toasty, almost smoky quality to the beer.

Burial Brewing Ulfbert Baltic Porter, Asheville, North Carolina

Riesling - Finger Lakes, NY

Riesling is known for its searing high acids and, often times, its off-dry styles. With just the right amount of sweetness, it counters the heat without dulling the palate. The high acid creates balance to the creamy remoulade sauce.

Dr. Konstantin Frank Riesling, Finger Lakes, New York


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Quarter eggplant lengthwise. Cut into 3-inch lengths. • Peel and finely chop garlic. • Discard pepper stems and seeds. Cut flesh into bite-size pieces. • Cut onion whites into 1-inch lengths. Finely chop greens.
In a small bowl, combine mayonnaise, pepper relish, half of Cajun spice, 2 tablespoons onion greens and hot sauce.
In a large bowl, toss eggplant with 1 tablespoon cooking oil, remaining Cajun spice and 1/4 teaspoon PeachDish Salt.
Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add eggplant, cut-side down. Cook without disturbing until browned bottom, about 2 minutes.
• Add garlic. Cook until fragrant, about 30 seconds. • Turn eggplant. Cook, cut-side down, until browned, about 1 minute.
• Toss well. Stir in peppers and onion whites. • Cook, stirring occasionally, until eggplant is tender and peppers are shiny, 1-2 minutes. • Stir in remaining onion greens. Taste and adjust seasoning as desired with PeachDish Salt.
• Fluff rice with a fork. Divide between 2 plates. • Top with vegetable mixture. Serve with remoulade, and enjoy!