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Aubergine Jambalaya


Makes enough for four at 95p per head.

I have used brown rice as it is better for you and less processed.  If you hate it use white, but ensure that you wash all the starch out with hot water and soak for 30 minutes before cooking.

Courtesy of Leon Fast Vegetarian


1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped into 1cm pieces
2 sticks of celery, finely chopped
2 garlic cloves, crushed
1 bay leaf
⅛ tsp Dried Oregano
⅛ tsp Dried Thyme
⅛ tsp Dried Chilli flakes
1 tsp Sweet Smoked Paprika
220g Brown Basmati Rice
1 aubergine, cut into 1cm dice
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
400ml vegetable stock
Salt and black pepper

Soak the rice for an hour.

Heat the oil in a large stock pot, then add the onion, pepper and celery. Cook for 5 minutes over a medium heat. Add the garlic, herbs and spices and cook for 2 minutes.  A good tip is to measure all your spices out at once and put into a little ramekin or bowl, so that you can just throw them all in at once.

Add the rice, aubergine, tomato puree and tinned tomatoes. Stir well, season with salt and pepper and cook for a further 2 minutes.

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. Fluff up the rice and serve with a green salad.

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