Eggplant Rice Dressing
Eggplant Rice dressing is a side dish staple . Adding eggplant to simple rice dressing kicks it up a notch, it adds flavor and moisture to the dish.
Ingredients
- 1 1/2 cups of dry rice-See notes
- 1 lb Ground meat
- 2 medium eggplants-peeled and diced
- 1 medium onion-diced
- 1 small green bell pepper-diced
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1 teaspoon of garlic powder
- 1 can cream of mushroom soup
- 1 Tablespoon of Tony's Chachere optional
Instructions
- Steam the 1 1/2 cups of rice --when it's done it will be 3 1/2 -4 cups of rice
- 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
- Sprinkle in Tony Chachere..This is optional but if you don't add it I recommend adding more salt and pepper to taste.
- Mix well and it is ready to serve
Notes
How to steam the rice on stove top
In a sauce pan add 3 cups of water , 1 1/2 cups of rice and a little salt. Bring it up to a boil . Place the lid on top and turn the fire down to low or simmer. It will take about 15-20 minutes but once all the water is absorbed into the rice it is done.
Tried this recipe?Let us know how it was!