EGGPLANT DRESSING
A recipe my family grew up on that our mom made, simply ingredients and cooking. Great as a meal with sliced tomatoes or a side dish. **My mom would also slice bell peppers in half, remove seeds and rub a bit of oil on outside then mound this eggplant dressing inside, place stuffed bell pepper in 9 x 13 dish with a just enough water to cover bottom and bake at 350 for 25-30 minutes to be served as a side dish. ***You can also just cook your eggplant down with the seasonings S,P Garlic Powder, onion and bell pepper. Cool then freeze in smaller packages with a good seal. When ready to use take out defrost add cooked meat and rice and heat thoroughly.
Provided by Justmez2
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
- 2. Peel eggplant, slice and cut each slice into 1" cubes.
- 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
- 4. Cook rice according to package directions.
- 5. Stir in cooked rice to mixture and heat so its hot through and through.
- * Cooking time for recipe maybe a little bit more.
ALEX PATOUT'S EGGPLANT DRESSING
Provided by Marian Burros
Categories side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
- Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
- Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
- Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
- Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
- Stir in green onion and parsley.
- Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
- Serve dressing over slices of fried eggplant.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 36 grams, Carbohydrate 27 grams, Fat 63 grams, Fiber 12 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1359 milligrams, Sugar 15 grams, TransFat 2 grams
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
MAW MAW'S EGGPLANT DRESSING
This recipe came from my cajun grandmother, Hazel Wiltz Forrest. Everytime I taste it I think of her and her wonderful cooking.
Provided by Michelle Hickey
Categories Side Casseroles
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
- 2. Boil whole eggplants until tender.
- 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
- 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
- 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.
EGGPLANT DRESSING
Putting this here for safe keeping. It's a work in progress, I'm trying to get as close to Picadilly's as possible.
Provided by Carol V.
Categories < 60 Mins
Time 45m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.
BAYOU EGGPLANT AND SHRIMP DRESSING
A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.
Provided by ratherbeswimmin
Categories Oven
Time 2h3m
Yield 14 cups
Number Of Ingredients 14
Steps:
- Heat the oil (medium heat) in a large non-stick skillet.
- Add in the onion, celery, bell pepper, and garlic.
- Saute/stir for 5 minutes or until the onion is soft.
- Add in the eggplant, stir to combine.
- Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
- Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
- Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
- Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
- Season to with salt and pepper to taste.
- Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
- Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.
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