EGGPLANT DRESSING

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EGGPLANT DRESSING image

Categories     Side     Stuffing/Dressing

Number Of Ingredients 11

3/4 pound lean ground beef
3/4 pound lean ground pork
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
4 medium-size eggplants, peeled and chopped
1 cup water or chicken broth
Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper to taste
Pinch of thyme
3 cups cooked Falcon Medium Grain rice
2 tablespoons chopped parsley leaves or Zatarain's Parsley Flakes

Steps:

  • Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and parsley. Mix well and serve warm

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