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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.
2.50 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 8


  • 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


  • 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


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. 
Keyword eggplant dressing, eggplant recipes
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