Best Eggplant Rice Dressing Recipes
EGGPLANT RICE DRESSING- CAJUN
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
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 AND OYSTER RICE DRESSING
Categories Rice Side Bake Thanksgiving Oyster Eggplant Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
- Preheat oven to 325°F.
- Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
- Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.
EGGPLANT DIRTY RICE DRESSING
This recipe was on the table throughout summer when I was growing up. Eggplant grew all summer and my Mom made this almost weekly. This with a side of fresh green beans from our garden seasoned with salt pork was a favorite summertime meal at my childhood home. And to tell the truth, it still is!
Provided by Debora Hotard
Categories Rice Sides
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
- 2. Put oil in bottom of heavy bottomed pot. Saute onions, bell pepper, celery and garlic in oil until the vegetables are tender. Season with salt and pepper. Add Ground Round and cook until meat begins to brown.
- 3. Drain eggplant, and add to meat mixture. Smother down covered until eggplant is well cooked. (Eggplant will be completely mashed up when done). Stir often and scrape the bottom of pot with your spoon to lift off any that may be starting to stick. Add 1 teaspoon of Louisiana Hot sauce Taste, adjust seasoning to your taste. Stir in Chopped green onions and parsley. Cook for only a few minutes longer. Remove from heat.
- 4. Add the cooked rice, stir to mix completely. Serve hot. Note: at anytime if the mixture becomes to dry to finish cooking the eggplant down, then add a small amount of water.
EGGPLANT RICE DRESSING
My family doesn't like to wait for Thanksgiving and Christmas to roll around to have rice dressing. We use this in a 'pinch' when they are looking for it. The eggplant is just the right touch for a little something extra! Quick and easy...enjoy...
Provided by Jean Goss
Categories Rice Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. Saute the onion, garlic and pepper until limp. Add the eggplant and toss with the vegetables for about 10 minutes or until slightly cooked. (don't over cook the eggplant or it disappears)
- 2. Heat the Savoie's dressing mix in separate saucepan until hot. (I often use leftover pork roast and the dripping gravy when available.) Mix the dressing mix in with the vegetable mix and stir until blended.
- 3. Add the rice and toss over medium heat until mixed well. If appears too dry you can add a little beef broth to moisten. Season to taste with salt and pepper.
EGGPLANT RICE DRESSING- CAJUN RECIPE - FOOD.COM
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 H
Provided by @MakeItYours
Number Of Ingredients 10
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!
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