Roasted Aubergine Jamaican Jambalaya
A spicy, flavorful twist on a classic jambalaya recipe, featuring roasted aubergine and a hint of Jamaican jerk seasoning.
Ingredients
- ●1 Baby aubergineany color
- ●1 tsp Jamaican jerk seasoningstore-bought or homemade
- ●1 Roasted red bell pepperany leftover roasted peppers will do
- ●1 Juicy tomatoor 1 can of diced tomatoes
- ●1 cup Unsalted chicken brothvegetarian option
- ●1 cup Long-grain riceany leftover rice will do
- ●2 tbsp Olive oilfor cooking
- ●1 Onionany color
- ●2 cloves Garlicminced
- ●to taste Saltoptional
- ●to taste Black pepperoptional
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
- 3
Add the diced roasted red bell pepper and cook for an additional 2-3 minutes.
- 4
Add the jerk seasoning and stir to combine.
- 5
Add the baby aubergine and cook for 3-4 minutes, until slightly tender.
- 6
Add the chicken broth, salt, and black pepper. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the liquid has been absorbed.
- 8
Stir in the cooked rice and cook for an additional 2-3 minutes.
- 9
Serve hot, garnished with chopped fresh herbs if desired.