Sunday, August 25, 2013

Creole Eggplant with Black Eyed Peas and Rice


Adapted from SparkRecipes

INGREDIENTS:
  • 2 cups dried black-eyed peas
  • 2 tablespoons oil
  • 1 sweet onion
  • 4 cloves garlic
  • 4-6 cups peeled, cubed eggplant
  • 3-4 tomatoes with juice, diced
  • 1 1/2 teaspoon oregano
  • 1 1/2 teaspoon thyme
  • 1/2 teaspoon red chili pepper flakes
  • 1 cup water
  • 1/2 cube vegetable bouillon
  • 2 tablespoons lemon juice
  • 1 cup Texmati rice

METHOD:
  • Soak black-eyed peas overnight or bring to boil for 2 minutes, turn off heat and let stand 60 - 90 minutes; drain
  • Cover soaked black-eyed peas with fresh water and cook until tender, about 45 minutes
  • While peas are cooking, heat oil in large pot, add onion, garlic and eggplant and cook, stirring occasionally, for 10 minutes
  • Add water, bouillon, tomatoes, oregano, thyme and red chili pepper
  • Cook over medium/low heat for 25 minutes, stirring occasionally
  • In a separate pot, combine rice with 1 3/4 cups water, bring to boil and simmer 15 minutes; turn off heat and let stand 10 minutes or until everything else is done
  • When the eggplant is finished, remove from heat and stir in lemon juice
  • Stir in drained black-eyed peas and salt to taste
  • Serve over rice

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