Eggplant Dressing

6 servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
5.0/5 (1)
Eggplant Dressing
A versatile eggplant dressing that pairs tender eggplant with seasoned ground beef and your choice of rice or cornbread. This Cajun side dish brings vegetables and meat together in one satisfying pot.

Ingredients

6 servings
  • 3 large eggplants, peeled & cubed
  • 1 1/2 lbs ground beef meat
  • 1/4 cup parsley
  • Salt & pepper to taste
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1/4 cup onion tops
  • 3 cups cooked rice

Step-by-Step Instructions

  1. Place peeled and cubed eggplant in cold, salty water to prevent browning. Set rice to cook according to package directions.
  2. Brown ground meat in a medium size pot over medium-high heat, breaking it apart as it cooks. After the meat is browned, drain excess fat, then add the chopped onion and bell pepper to the pot with the cooked ground meat and cook for 5 minutes or until the onion is soft and translucent.
  3. Drain the eggplant and add it to the pot along with salt, pepper, parsley and onion tops. Cook for 10-15 minutes or until eggplant is soft and tender, stirring occasionally.
  4. Add the cooked rice to the meat and eggplant mixture, stir well to combine, and serve hot.
  5. If you prefer, cornbread may be crumbled and used in place of the rice for a taste variety.

Common Problems and Solutions

Q: Why does my eggplant turn brown after cutting?

A: Soak the peeled and cubed eggplant in cold, salty water as the recipe directs. This prevents oxidation and keeps the eggplant from discoloring before you cook it.

Q: Can I skip draining the ground beef?

A: It's best to drain excess fat after browning the meat, especially if using higher-fat ground beef. Too much grease can make the final dish oily rather than well-seasoned.

Tips and Techniques

Don’t rush the eggplant cooking step - it needs the full 10-15 minutes to become tender and absorb the flavors from the seasoned meat. If using cornbread instead of rice, slightly stale or day-old cornbread works best as it holds together better when mixed.

Ingredient Substitutions

  • ground beef: ground pork, ground turkey, or a combination
  • rice: crumbled cornbread
  • fresh parsley: 1 tablespoon dried parsley

Equipment Needed

  • Medium size pot or Dutch oven
  • Colander for draining eggplant
  • Knife and cutting board

Historical Context

Eggplant dressing is part of Louisiana’s diverse dressing traditions, where ‘dressing’ refers to a savory side dish that may or may not be used to stuff poultry. The choice between rice and cornbread reflects the French Acadian and Southern influences that blend in Cajun cuisine.