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Couvillion's Eggplant Rice DressingSide Dishes
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Submitted by Raoul Couvillon - A Kaplanite living in Houston, TX!
on Tuesday, July 22, 2008
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 1 hour, 10 minutes |
| Ready In: | 1 hour, 35 minutes |
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Excellent as side dish with any meat or as a main dish served with vegetables. This recipe was adapted from a Louisiana Cajun recipe which
traditionally uses pork. Fun facts from deliciousorganics.com. Choose firm, plump, smooth, smaller eggplant that are light for their size, though some people prefer the heavier ones. The heavier, the more seeds; the more seeds, the more bitter. Male eggplant have fewer seeds. Look for a round shallow indentation on the bottom for a male (females have deep dash shaped indentations). The younger and male eggplants have less seeds.
How to store: Quite perishable, plan to use them when you buy them. Store in a the crisper drawer in a paper bag to draw away moisture or wrap tightly in plastic wrap and store in the refrigerator.
Fun Fact: Women in the Orient used to use the peel of the eggplant as dye to stain their teeth gray because that was the rage. Now everyone uses a tooth whitening agent. The eggplant is part of the "nightshade" family which includes tomatoes, potatoes and sweet peppers. The eggplant actually becomes bitter as it ages so use it promptly. The older the eggplant, the tougher the skin.
This recipe was adapted from a Louisiana Cajun recipe which traditionally uses pork.
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| Ingredients |
| 2 pounds ground turkey or ground sirloin beef |
2 to 3 large egg plants peeled & cubed |
| 1 large yellow onion chopped |
1 bell pepper chopped |
| 4 to 5 fresh garlic cloves minced |
1 ½ tsp salt |
| 1/2 tsp cayenne pepper (adjust to taste) |
1/4 cup olive oil |
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| | | Directions | Prepare 4 cups cooked salted steamed rice. - Brown ground Turkey/Beef set aside. Saute onions and bell pepper in olive oil until translucent. Blend meat and onion/pepper mixture together. Add seasoning and cubed egg plant. Cook down, stirring occasionally on medium/low heat for 70 – 90 minutes. Mash down eggplant into mixture near end of cooking time. Blend in salted cooked rice and serve. Excellent as side dish with any meat or as a main dish served with vegetables.
This Recipe was adapted from a Louisiana Cajun recipe which
traditionally used pork.
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