Cajun-Spiced Eggplant & Peppers with Remoulade over Long-Grain Rice

While Cajun- and Creole-style dishes often use cured pork, like tasso or bacon, to add smoky, savory flavors to veggies, this dish is entirely plant-based and just as satisfying. Eggplant spiked with a generous amount of Cajun seasoning - a blend of smoked paprika, cayenne, garlic, onion and more - and pan-seared until browned and tender stands in as the “meaty” component of the dish, while sautéed sweet peppers and onions and a quick remoulade made with vegan mayo bring even more Louisiana-style flair. Delta-style long-grain rice is the perfect fit for carrying all the delicious flavors home.