Beef and Pork Eggplant Dressing

15 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
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Beef and Pork Eggplant Dressing
Aubergine, Eggplant or like my Cajun Momma use to say la Breme - Great in dressing, fried or etouffeed (smothered) - C’est tout bon! This traditional Cajun dressing combines ground beef, pork, and eggplant with rice for a hearty main dish that freezes beautifully.

Ingredients

15 servings
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion chopped
  • 1 medium bell pepper or sweet banana pepper chopped
  • 4 cloves or 1 teaspoon fresh garlic
  • 3 large eggplants peeled and chopped
  • 1 can golden mushroom soup
  • Caramel Browning Gravy for color optional
  • 1/4 cup cooking oil
  • 1/2 tablespoon Cajun seasoning (more or less)
  • 1 tsp Season-All or salt
  • 1/4 cup scallions green onions chopped
  • 1/4 cup chopped parsley
  • 3 to 4 cups cooked rice

Step-by-Step Instructions

  1. Prepare 3 to 4 cups cooked rice (about 1.5 cups raw rice).
  2. In a large Magnalite, aluminum, or Teflon coated pot, add the oil and brown the meats over medium-high heat, breaking up with a spoon, about 8-10 minutes. Set aside.
  3. Add the onions, the pepper and garlic to the pot. Sauté over medium heat until vegetable mixture starts to get soft, about 5-7 minutes.
  4. Add the chopped eggplant and cook over medium heat until eggplant is reduced and very soft, about 20-25 minutes, stirring occasionally.
  5. A small amount of water may be added to keep the mixture from sticking and to reduce the cooking time on the eggplant.
  6. Return the browned meat to the pot. Add the golden mushroom soup, seasonings and enough water (about 1 cup) to make a stew-like consistency.
  7. Cook over medium heat for 30 minutes, stirring occasionally to prevent sticking.
  8. Taste and adjust seasonings. Mix the dressing mixture with cooked rice, fresh scallions (green onions) and parsley until well combined.
  9. Mixture can be frozen for up to 3 months.

Common Problems and Solutions

Q: Why is my eggplant watery?

A: Eggplant releases a lot of moisture as it cooks. Continue cooking over medium heat, stirring occasionally, until the liquid evaporates and the eggplant becomes very soft and reduced. This can take 20-25 minutes.

Q: Can I make this ahead?

A: Yes! This dish actually tastes better the next day as the flavors meld. You can also freeze the entire mixture (before or after mixing with rice) for up to 3 months.

Q: The mixture is too dry when I mix it with rice. What do I do?

A: Add a little water or chicken broth, a few tablespoons at a time, until you reach the desired consistency. The dressing should be moist but not soupy.

Tips and Techniques

For deeper flavor, let the meats brown well before removing them from the pot - those browned bits add richness. The eggplant should cook down significantly and become very soft and almost melted into the mixture. Don’t rush this step.

Ingredient Substitutions

  • ground beef and pork: all ground beef or all ground turkey
  • golden mushroom soup: cream of mushroom soup or 1 cup beef broth with 2 tablespoons flour
  • bell pepper: sweet banana peppers or poblano peppers

Equipment Needed

  • Large heavy-bottomed pot (Magnalite or Dutch oven)
  • Wooden spoon for stirring
  • Knife and cutting board for prep

Historical Context

In Cajun cooking, “dressing” typically refers to a rice-based dish rather than a bread-based stuffing. Eggplant dressing is a thrifty, traditional dish that makes use of abundant garden eggplant and stretches meat with rice to feed a large family.