Skip to content

Southern Eggplant Gumbo

Southern Eggplant Gumbo

Delicious served in bowls with a crusty bread, or spooned on top of a bed of brown rice, this is a healthy American Southern dish for the whole family.

Serves 6-8.


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 c chopped onion
  • 2 cloves garlic, crushed
  • 1 jalapeño pepper, seeded, minced
  • 12 oz frozen black-eyed peas
  • 1 Tbsp minced fresh rosemary
  • 3 c water
  • 12 oz canned crushed tomatoes
  • 1 medium globe eggplant, peeled, cubed
  • 12 oz fresh or frozen cut okra
  • 1/2 tsp salt


  1. In a large heavy pot over medium heat, melt the butter in the olive oil. Add onions and sauté for 3 minutes.
  2. Stir in the garlic and jalapeños; sauté another minute.
  3. Add black-eyed peas, rosemary and water. Bring to boil. Reduce heat, cover, and simmer 40 minutes or until the peas are tender.
  4. Add tomatoes and eggplant. On medium heat, bring to boil. Reduce heat, cover, and simmer 20 minutes, stirring mid-way to submerge the eggplant.
  5. Add okra and salt. Stir and bring to boil on medium heat. Again reduce heat, cover and simmer 5 minutes more. Serve hot in bowls or over mounds of steamed rice.

Leave a Comment

Your email address will not be published. Required fields are marked *