Cajun Eggplant Rice Dressing #Recipe

When I was growing up, there were certain foods that my dad refused to eat. Eggplant was high on that list. So high, in fact, that my mom called this Cajun Eggplant Rice Dressing, “Dirty Rice” instead. My dad loved my mom’s dirty rice. She had two dirty rice recipes. One recipe was the eggplant while the other recipe had liver which was another food high my dad’s list. If you happen to run into my dad, please don’t tell him.

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One eggplant is peeled and cubed then tossed into a colander or strainer over a sink. Salt is lightly tossed over the eggplant cubes. The cubes are tossed and salted again. Just let them rest there for a while.

While the eggplant and salt are getting to know one another, heat some vegetable oil in a large pot on medium to medium-high heat. Onions, bell pepper, and celery with the leaves get to do the happy dance in the hot oil… uncovered and stirring frequently. Sprinkle some Tony Chachere’s creole seasoning to give the veggies some flavor. While the veggies are cooking, make some rice according to the package directions. I always add about 1/2 teaspoon of salt to my rice.

Once the onions become translucent and all the veggies soften, add the ground meat along with some more Tony Chachere’s creole seasoning and some minced garlic. I use ground turkey, but my mom uses ground beef. One day, I am going to HAVE to try this with ground chicken.

Cook the veggies and ground meat until the ground meat is good and browned. Rinse the eggplant that has been hanging out in the sink. Add the eggplant to the meat with a cup of water. Cover the pot and let it cook stirring occasionally until the eggplant is good and tender. By tender, I mean, you’re unable to find a piece of eggplant. The meat and veggies have become one. Uncover the pot and let the excess water cook out while stirring often. This should only take a few minutes. Once the extra water is gone, turn off the heat, add the rice, and stir it together well.

Are you ready to make some Cajun Eggplant Rice Dressing? Check out the recipe below.