Beef and Pork Eggplant Dressing

  • Yield : 1
  • Servings : 15 servings
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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Aubergine, Eggplant or like my Cajun Momma use to say la Breme – Great in dressing, fried or etouffeed (smothered) –

C’est tout bon


  • 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 1

Prepare 3 to 4 cups cooked rice

Step 2

In a large Magnalite, aluminum , or Teflon coated pot, add the oil and brown the meats; set aside.

Step 3

Add the onions, the pepper and garlic to the pot. Sauté over medium heat until vegetable mixture start to get soft.

Step 4

Add the chopped eggplant and cook over medium heat until eggplant is reduced.

Step 5

A small amount of water may be added to keep the mixture from sticking and to reduce the cooking time on the eggplant.

Step 6

Add the golden mushroom soup, seasonings and enough water to make a stew like consistency.

Step 7

Cook over medium heat for 30 minutes, stirring to prevent sticking.

Step 8

Taste and adjust seasonings. Mix the dressing mix with cooked rice, fresh scallions green onions and parsley

Step 9

Mixture can be frozen,

Recipe Type: , , ,


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Breaux Bridge, Louisiana Louisiana
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