Eggplant Dressing

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 2:0 h
  • Ready In : 2:30 h
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  • 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 1

In a large cast iron Dutch oven, fry the bacon and set aside. Remove half of the grease

Step 2

Add pork, ground chuck, onion, garlic, and seasonings. Brown entire mixture and remove excess grease.

Step 3

Add the cubed eggplant and cooked bacon. Stir and cook for about 5 minutes.

Step 4

Add water and Kitchen Bouquet. Bring to a boil; stirring often. When the eggplant starts to soften, break up any large pieces seen. When entire mixture is cooked (eggplant will all but disappear) add the rice. Bring back to a boil.

Step 5

Stir well, cover and reduce heat to low. Cook for an additional 15 minutes.

Step 6

Turn off fire. Stir well and let stand for 15 minutes.

Recipe Type:


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Kaplan, Louisiana Louisiana
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