|2 servings||calories per servings 680||protein serving 10 g||carbs per serving 85 g||total fat per serving 34 g|
While Cajun- and Creole-style dishes often use cured pork, like tasso or bacon, to add smoky, savory flavors to veggies, this dish is entirely plant-based and just as satisfying. Eggplant spiked with a generous amount of Cajun seasoning - a blend of smoked paprika, cayenne, garlic, onion and more - and pan seared until browned and tender stands in as the “meaty” component of the dish, while sauteed sweet peppers and onions and a quick remoulade made with vegan mayo bring even more Louisiana-style flair. Delta Blues long-grain rice, which is planted, harvested, milled and packaged in the Mississippi Delta, is the perfect fit for carrying all the delicious flavors home.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||12 g|
• 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!
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.Learn More...