Submitted by Ruby Parker-Buchanan on behalf of In memory of Helga Bourque Lange
on Saturday, May 25, 2002
MacGourmet users, drag image to your MacGourmet recipe box.
Makes:
6 servings
Prep Time:
40 minutes
Cook Time:
35 minutes
Ready In:
1 hour, 15 minutes
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.
Ingredients
2 large purple eggplants
1 large onion
3 cups cooked rice
1 bell pepper
1/2 cup parsley
2 tbsp oil
1/2 cup water
1 tsp salt and red and/or black pepper to taste
1 1/2 pound cleaned peeled shrimp
Directions
Peel the eggplant and cut in large cubes. Remove the seeds if needed.
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 and red pepper to taste. Recipe may use more salt than indicated.
Add the peeled shrimp and parsley to the eggplant mixture and approximately 10 - 12 minutes or until shrimp are pink. Remove from heat and add rice.
