Eggplant Rice Dressing Recipes

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!

Steps:

• Preheat the oven to 425 degrees F.
• Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
• Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
• Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
• Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
• Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.

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.

Steps:

• Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
• Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
• Uncover, remove the bay leaf and stir with a fork to fluff.

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.

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.

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.