Shrimp Eggplant Dressing

  • Yield : 6 servings
  • Servings : 6 servings
  • Prep Time : 40m
  • Cook Time : 35m
  • Ready In : 1:15 h
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During summer when eggplants were plentiful and shrimp were to be had, Momma would make this simple eggplant dressing. Cooking for 9 children always kept Momma busy.


  • 2 large eggplants
  • 1 large onion, chopped
  • 3 cups cooked rice
  • 1 bell pepper, chopped
  • 1/2 cup parsley, chopped
  • 2 tbsp oil
  • 1/2 cup water
  • 1 tsp cayenne
  • 1 1/2 lbs shrimp, cleaned and peeled
  • Salt and pepper to taste


Step 1

Peel the eggplant and cut in large cubes. Remove the seeds if needed.

Step 2

Pour oil in a medium skillet. Add the eggplants, onion, bell pepper and water. Over medium heat, stirring occasionally, cook the eggplant until the onion and eggplant turn clear. Most of the water added to facilitate the cooking process will have evaporated. This usually takes 20 to 25 minutes. Add salt, pepper and cayenne to taste.

Step 3

Add the peeled shrimp and parsley to the eggplant mixture. Cook approximately 10 - 12 minutes or until shrimp are pink. Remove from heat and add rice.

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