Saturday, March 1, 2014

Eggplant Dirty Rice

Here is an interesting twist on an old favorite.


1/4 cup olive oil
3 celery ribs, finely chopped
2 medium green bell peppers, seeded and finely chopped
1 medium onion, finely chopped
1/2 tsp sea salt
3 tsp. Spanish-style smoked paprika
1 dried eggplant, rehydrate and cut into small cubes
1 tsp. thyme
1/2 tsp. ground black pepper
1/4 tsp,. ground white pepper
1/4 tsp. ground chipotle
3 garlic cloves, finely chopped
1 TB. tomato paste
2 TB. Worcestershire sauce
1 1/2 cups white rice
3 cups vegetable stock


Preheat oven to 350 degrees. Heat 2TB of oil in a dutch oven or other large oven-safe pan over medium-high heat. Add the celery, peppers, onion, salt and 1 tsp. paprika. Cook, stirring occasionally, until the vegetables are lightly browned. Add the rehydrate eggplant, oil, thyme, pepper, chipotle and paprika. Cook for 8 minutes, stir regularly, until eggplant softens. Stir in garlic and tomato paste and cook for 1 minute. Add the Worcestershire sauce and rice and stir to combine. Add the vegetable broth, and bring the mixture to a boil. Remove from the heat, cover and place in the oven for 25 minutes or until the rice is just tender and most liquid is absorbed. Remove from the oven and let stand, covered, for 10 more minutes. Fluff gently with a fork and serve with hot sauce on the side.

From Penzy's Spice catalog, winter 2014, page 39.

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