Beef and Pork Eggplant Dressing2017-06-21
- Course: Main Dishes
- Yield : 1
- Servings : 15 servings
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
- Add to Recipe Box
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
Prepare 3 to 4 cups cooked rice
In a large Magnalite, aluminum , or Teflon coated pot, add the oil and brown the meats; set aside.
Add the onions, the pepper and garlic to the pot. Sauté over medium heat until vegetable mixture start to get soft.
Add the chopped eggplant and cook over medium heat until eggplant is reduced.
A small amount of water may be added to keep the mixture from sticking and to reduce the cooking time on the eggplant.
Add the golden mushroom soup, seasonings and enough water to make a stew like consistency.
Cook over medium heat for 30 minutes, stirring to prevent sticking.
Taste and adjust seasonings. Mix the dressing mix with cooked rice, fresh scallions green onions and parsley
Mixture can be frozen,