A healthy way to serve up plentiful fresh eggplant is in this delicious Eggplant Rice Dressing. It is so moist and flavorful. Serve it as a main dish or side right from the pot, stuffed in eggplant shells, or baked in a pretty casserole dish topped with breadcrumbs.
4 medium eggplants
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup bell pepper, any color and diced
3 cloves garlic, pressed
1/2 pound ground pork
1 pound ground beef
2 teaspoons Cajun Seasoning, or more
2 cups beef broth
1 cup water
3 cus cooked rice, white or brown
Cut eggplants in half, rub olive oil on all sides and roast with the outer shell up in a 400-degree oven for 30 minutes (after roasting remove as many seeds as possible) or peel and cut fresh eggplants around seeds into 1 inch cubes (yields 5 cups) and boil in water with 2 teaspoons of sea salt until tender. Keep shells to stuff with dressing.
Make a roux in a medium saucepan with oil and flour stirring these ingredients together over medium heat until it is a dark chocolate color.
Add onion, peppers, and garlic into the roux and cook them for 10 minutes or until onions become transparent.
Brown the ground meats together in a large pot and drain the oil.
Add the roux mixture to the meat and stir in the seasoning.
Pour the broth and water into the meat mixture then add the eggplant, stir then simmer for 30 minutes covered.
Stir in 3 cups of cooked rice and serve.
You may prefer stuffing the roasted eggplant shells and top them with breadcrumbs then bake at 350 degrees until breadcrumbs are toasted.
Another way is to pour the dressing into a casserole dish and cover with breadcrumbs and cook in the oven at 350 degrees for 20 minutes.
The casserole dish can be frozen and baked later.
The dressing mix can be frozen before adding the rice then defrost, heat through, add rice, and serve.
The eggplant will be less noticeable if it’s cut into smaller pieces before cooking.
Keywords: eggplant rice dressing