Eggplant Dressing

8 servings Prep: 20 m Cook: 2 h 10 m Total: 2 h 30 m Intermediate
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Eggplant Dressing
A hearty Cajun one-pot dressing made with eggplant, pork sausage, bacon, and ground chuck cooked down with rice until the eggplant all but disappears into the savory mixture. This is comfort food at its finest—rich, meaty, and perfect for a family dinner.

Ingredients

8 servings
  • 1 eggplant chopped in 1/2 inch squares
  • 1 pound pork sausage
  • 1/2 pound bacon cut in 1 inch pieces
  • 1 large red onion chopped
  • 1 pound ground chuck
  • 3 tbsp minced garlic
  • 2 cups uncooked parboiled rice
  • 2 tbsp Kitchen Bouquet
  • 4 to 4 1/2 cups water
  • salt and pepper to taste

Step-by-Step Instructions

  1. In a large cast iron Dutch oven, fry the bacon until crispy and set aside. Remove half of the grease.
  2. Add pork sausage, ground chuck, chopped red onion, minced garlic, salt and pepper. Brown entire mixture, breaking up the meat as it cooks, and remove excess grease.
  3. Add the cubed eggplant and cooked bacon. Stir and cook for about 5 minutes.
  4. Add 4 to 4 1/2 cups water and Kitchen Bouquet. Bring to a boil, stirring often. When the eggplant starts to soften (about 30-40 minutes), break up any large pieces seen. When entire mixture is cooked and the eggplant will all but disappear into the mixture, add the uncooked rice. Bring back to a boil.
  5. Stir well, cover and reduce heat to low. Cook for an additional 15 minutes until rice is tender.
  6. Turn off fire. Stir well and let stand covered for 15 minutes before serving.

Common Problems and Solutions

Q: Why is my eggplant not breaking down?

A: Make sure you're cooking the eggplant mixture long enough before adding the rice—it needs 30-40 minutes of simmering to fully soften and start to dissolve. Cut the eggplant into uniform 1/2 inch pieces so they cook evenly.

Q: The dressing is too dry or too wet. What went wrong?

A: Eggplant releases moisture as it cooks, so the water amount can vary. Start with 4 cups and add more if needed. If it's too wet after adding rice, cook uncovered for a few minutes to evaporate excess liquid before covering.

Q: Can I prep this ahead of time?

A: Absolutely! This dressing actually tastes better the next day after the flavors meld. Reheat gently on the stovetop with a splash of water or stock to loosen it up.

Tips and Techniques

Don’t skip removing the excess grease after browning the meats—this dressing should be rich but not greasy. The Kitchen Bouquet adds deep color and savory depth, but you can substitute with a tablespoon of soy sauce if needed.

Ingredient Substitutions

  • pork sausage: andouille sausage or Italian sausage
  • ground chuck: ground turkey or ground pork
  • Kitchen Bouquet: 1 tbsp soy sauce or Worcestershire sauce
  • parboiled rice: long grain white rice

Equipment Needed

  • large cast iron Dutch oven or heavy-bottomed pot
  • wooden spoon for stirring

Historical Context

Eggplant dressing is a cousin to dirty rice and other Cajun rice dressings, showcasing how Louisiana cooks stretch meat with vegetables and rice to feed large families. The eggplant virtually disappears into the dish, adding nutrition and substance without being obvious.