This version of a Cajun classic favorite has been made over to reflect a vegetarian dietary approach. You’ll find all of the flavor of the original classic, without any of the meat. This is best served with red beans and southern style biscuits.

1/2 cup oil

1/4 cups (about .75 oz or 28g) Better Batter Gluten Free Flour

1 cup minced onions

1 pound eggplant AND 1/2 pound hulled sunflower seeds, chopped together into a very slightly chunky paste (use a food processor)

1/3 c celery, minced

1/2 c finely minced parsley

1/2 cup diced green pepper

1 clove garlic, minced or crushed

2 tsp salt

1 tsp pepper

1/8 tsp cayenne pepper

4 1/2 c vegetable stock

2 c long grained rice


Cook the rice in the stock.

In a large pot, heat the oil and simmer the flour in it till the flour thickens.

Add the onions and saute for several minutes.

Add the eggplant pate and saute for several minutes.

Add the celery, parsley, and garlic and saute for a minute or two, then add the salt, pepper, and cayenne and cook for another 3 minutes.

Mix the cooked eggplant mixture into the cooked rice.

Put in a 350 degree oven and allow flavours to meld for 20 minutes, then serve warm.