Eggplant Rice Dressing Cajun Recipes

EGGPLANT RICE DRESSING- CAJUN

Eggplant Rice Dressing- Cajun image

This is a healthy and tasty alternative to dirty rice. Also a great way to get the kids to try and love eggplant! I usually make this with one pound of ground turkey to reduce the fat and calories. To add even more flavor you can increase the onion and garlic if you like but we find it well seasoned as is. Sometimes we will even add some celery in with the onion mixture. Use what you have and what you like. Any color bell peppers are fine too! Red and yellow peppers add a nice color addition. Likewise, you do not HAVE to peel the eggplant if you want to leave the skin on. Just dice them up small. Another great color addition to a simple meal! Also, you can make this vegetarian if you use vegetable broth and leave out the meat or substitute TVP. Enjoy!

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken or 2 lbs beef
1 large eggplant, peeled and chopped
1 onion, chopped
2 bell peppers, chopped
4 large garlic cloves, minced
1/2 cup green onion, chopped
2 cups chicken broth (or 1 can plus a little water)
1 teaspoon cayenne pepper, adjust to taste
1 tablespoon season salt, to taste (I use Tony Cachere's which is spicier but you can use Season All which has no heat or cayenne)
3 cups brown rice, cooked (measured after it's cooked) or 3 cups white rice, if preferred

Steps:

Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

Nutrition Facts : Calories 374.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 62.6, Sodium 209.2, Carbohydrate 49.2, Fiber 4.6, Sugar 3.1, Protein 24.3

EGGPLANT (AUBERGINE) AND RICE DRESSING

Eggplant (Aubergine) and Rice Dressing image

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.

Provided by Julesong

Categories Sauces

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 17

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

Steps:

In a large heavy pot over medium high heat, brown the beef, pork, and bacon.
Add the chopped onions, celery, bell peppers, and garlic and continue to cook, stirring often, until they begin to soften, about 5 minutes.
Add the eggplant, broth, and sage, and simmer until eggplant softens, about 15 minutes.
Mash the cooked eggplant with a fork and season to taste with salt, black pepper, and cayenne (or Cajun seasoning).
Add cooked rice and parsley, stir well to mix.
Place in serving dish and enjoy!
Notes: other possible additions include- for the holidays, dried cranberries, currants, or golden raisins; shrimp; curry powder could also be tasty.

Nutrition Facts : Calories 364.8, Fat 15.5, SaturatedFat 5.7, Cholesterol 60.2, Sodium 184.7, Carbohydrate 36.6, Fiber 10.8, Sugar 9, Protein 21.9

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