Eggplant And Rice Dressing




  • 1 large eggplant, peeled and diced
  • 1 tsp salt
  • 2 Tbsp vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1 lb lean ground beef
  • 4 cups cooked Falcon Medium Grain rice, kept warm
  • 1/4 cup chicken broth
  • 1/3 cup chopped parsley or Zatarains Parsley Flakes
  • Salt and Cajun Chef Cayenne Pepper to taste


Put the eggplant in a bowl of water and add the tsp of salt. Let stand for about 15 minutes. Then drain and rinse with cool water. In a large heavy pot, heat the oil over medium heat. Add the eggplant and stirring often, cook for about 10 minutes, or until it softens. Add the onions and bell peppers and cook for about five minutes, stirring often. Add the ground beef and cook, stirring occasionally, until the beef is brown and all the pink disappears. Cover the pot, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat. Add the rice and stir to mix. Add the chicken broth if the mixture is a little dry. Season with salt and cayenne. Makes 6 servings.

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