{"id":95431,"date":"2017-11-21T22:03:00","date_gmt":"2017-11-21T22:03:00","guid":{"rendered":""},"modified":"2023-01-06T21:39:34","modified_gmt":"2023-01-06T21:39:34","slug":"aubergine-jambalaya","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/21\/aubergine-jambalaya\/","title":{"rendered":"Aubergine Jambalaya"},"content":{"rendered":"
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When it comes to aubergines, they are honestly one of my most favourite vegetables and one that seems to have a big divide in opinion after the love\/ hate of marmite! So many people I say the word aubergine to are of the opinion that it\u2019s a rather unpleasant vegetable to eat and it takes a lot of convincing that its just a special vegetable \u2013 treat it well and you are rewarded with a succulent, silky almost meaty flesh like ingredient. Treat it bad and its like eating a bathroom sponge soaked in oil and deservedly so. Aubergine flesh is great for soaking up flavours and it works a treat in this gorgeous rice dish!<\/div>\n
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I first discovered this Aubergine Jambalaya recipe via a link in a food forum I belong to, and it was featured on the Guardians website as a top ten Vegan recipe, from a Leon Fast Vegetarian cookbook (which is on my wishlist once I manage to sneak another bookcase into the flat!) and they have very kindly given me permission to reproduce it on my blog!<\/div>\n
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Despite having a well stocked store cupboard, its not often I look at a list of ingredients for a recipe and realise I gave everything actually in for once and so I bookmarked it for later in the week. It made a fantastic, tasty and something new dinner \u2013 I love making big one pot rice dishes and this fitted the bill perfectly both for a tasty after work dinner and cool for lunch the next day. <\/div>\n
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The recipe is stated as having Deep South; Creole roots, minus the meat \u2013 a whole new cuisine for us and now one I have a definite taste for and want to explore further! The smooth smoky chilli bite, with sweet peppers, silky aubergine chunks and little crunchy celery pieces and earthy herbs was a really good start to the week and even my meat loving man enjoyed this dish!<\/div>\n

Serves 4 \u2013 generously
Easy<\/b><\/p>\n

1 tbsp olive oil
1 onion, chopped
1 red pepper, finely chopped
2 sticks of celery, finely chopped
2 garlic cloves, crushed
1 bay leaf \u2013 mine are teeny dried ones, I used two
A pinch of dried oregano
A pinch of dried thyme \u2013 I used fresh from my neighbours garden
A pinch of dried chilli flakes
1 tsp sweet smoked paprika
220g long-grain rice
1 medium sized aubergine, cut into 1cm dice
1 tbsp tomato puree \u2013 mine was a cherry tomato version
1 x 400g tin chopped tomatoes
400ml vegetable stock \u2013 I used a tsp of Marigold vegetable boullion powder in boiling water
Salt and black pepper to taste<\/p>\n

Heat the oil in a large (lidded) saute pan and fry the onion, pepper and celery for about 5 minutes over a medium heat. Add the garlic, herbs and spices and cook for a further 2 minutes.<\/p>\n

Stir in the rice, aubergine chunks, tomato puree and tinned tomatoes and stir well, season with a little salt and pepper and cook for a further 2 minutes.<\/p>\n

Add the stock, bring to a simmer, then cover the pan and cook for 20 minutes. Turn off the heat and leave to steam for 5 minutes. Use a large spoon to fluff up the rice and if you like then serve with a green salad. We had leftover bhajis!<\/p>\n

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When it comes to aubergines, they are honestly one of my most favourite vegetables and one that seems to have a big divide in opinion after the love\/ hate of marmite! So many people I say the word aubergine to are of the opinion that it\u2019s a rather unpleasant vegetable to eat and it takes […]<\/p>\n","protected":false},"author":2,"featured_media":95432,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95431"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95431"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95431\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media\/95432"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}