Eggplant and Rice Dressing
Updated: Jan 4
Here is a twist on a New Orleans favorite Dirty Rice or Rice Dressing. The eggplant adds another layer of flavor to this traditional dish.
1 large Eggplant, peeled and diced
1 teaspoon Salt
2 tablespoons Vegetable Oil
1 cup Onions, chopped
1/2 cup Bell Pepper, chopped
1 pound Ground Beef
4 cups cooked Long-Grain Rice, kept warm
1/4 cup Chicken Broth
1/3 cup fresh Parsley, chopped
Creole Seasoning to taste
Put eggplant in a bowl of water and add salt. Let stand for about 15 minutes, then drain, rinse with cool water and pat dry on paper towels.
In a large heavy pot, heat oil over medium heat. Add eggplant, stirring often, and cook for about 10 minutes or until softened. Add onions and bell peppers and cook for about 5 minutes, stirring often. Add ground beef and cook, stirring occasionally, until the beef is brown and no longer pink. Cover pot, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat, add rice, and stir to mix. Add chicken broth if the mixture becomes dry. Season with Creole seasoning and serve warm.
Good Cooking, Good Eating and Good Living!!!