Eggplant Rice dressing is a side dish staple at my house in Southern Louisiana . Adding eggplant to simple rice dressing kicks it up a notch plus it adds flavor and moisture to the dish. It is also a great way to hide veggies, my youngest son is super picky and he always eats several servings of this . Growing up my mother made this dish instead of a traditional rice dressing . We had this as a side for almost every holiday but it is simple enough to have everyday, and we did. I never understood people saying they didn’t like eggplant because for most of my life this was the only way I had it , lol.
Let’s talk rice!
The part of Louisiana I am from rice is our potato. We seriously eat rice 4-5 times a week and if I go too long without cooking something that needs rice my kids are whining for “Rice and Gravy”. With that being said I do have my favorite rices. I generally buy a par-boiled rice because they are not as sticky after they are cooked . The brand I usually buy is Zatarain’s Long grain rice but there are other brands out there. Another great choice is a jasmine or basmati rice. They both have a beautiful aromatic fragrance when cooking and have a nice mild flavor.
For this recipe you want steamed rice . Since I grew up eating rice and I have been cooking it since a very young age my mother taught me the knuckle method but that is way to hard to explain . There are several methods to steaming rice but the main ways are stove top, microwave cooker or electric rice cooker. Since most of you don’t have the later two I’ll explain how to steam it on the stove top. You will need a sauce pan with a lid . In this recipe we need to cook 1 1/2 cups of rice so in a sauce pan add the rice and twice the amount of water, 3 cups. Sprinkle a little salt and bring the water and rice up to a boil. Place the lid on top of the pot and turn the fire down to simmer or low. It will take about 15-20 minutes but once all of the water is absorbed into the rice it is done. Easy peasy!!
Let’s Make Eggplant Rice Dressing!
Once you get your rice onto steam In a large pot like a dutch oven start to brown your ground meat along with the diced onions and Bell pepper. Add salt, pepper, and garlic powder.
Once the ground meat is done add the peeled and diced eggplant. Turn to medium heat
Stir as the eggplant cooks down. When the eggplant looks almost like mush , it is done.
Add the cream of mushroom soup and mix in well
Add the rice a little at a time
When adding the last bit of rice add the Tony Charchere if you don’t want that much spice salt and pepper to taste instead.
Mix well and it is ready to serve.
If you like this recipe check out my Southern Smoky Green Beans.