Eggplant (Aubergine) and Rice Dressing |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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For a change of pace, try this eggplant and rice dressing to serve with your meats - delicious! Prep time does not include cooking of rice. Ingredients:
3/4 lb lean ground beef |
3/4 lb ground lean pork or 3/4 lb hot italian sausage |
1 slice bacon, diced |
2 cups chopped onions |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
1/4 cup chopped red bell pepper |
2 garlic cloves |
4 medium eggplants, peeled and chopped |
1 cup chicken broth |
1 teaspoon minced fresh sage or 1/4 teaspoon ground sage |
salt, to taste |
fresh ground black pepper, to taste |
cayenne pepper or cajun seasoning |
2 cups cooked long-grain rice |
1 cup cooked wild rice (you may omit if you use 3 cups long-grain rice) |
2 tablespoons chopped fresh parsley |
Directions:
1. In a large heavy pot over medium high heat, brown the beef, pork, and bacon.
2. Add the chopped onions, celery, bell peppers, and garlic and continue to cook, stirring often, until they begin to soften, about 5 minutes.
3. Add the eggplant, broth, and sage, and simmer until eggplant softens, about 15 minutes.
4. Mash the cooked eggplant with a fork and season to taste with salt, black pepper, and cayenne (or Cajun seasoning).
5. Add cooked rice and parsley, stir well to mix.
6. Place in serving dish and enjoy!
7. Notes: other possible additions include- for the holidays, dried cranberries, currants, or golden raisins; shrimp; curry powder could also be tasty.
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