- Course: Side Dishes
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
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A versatile eggplant dish to make with either rice or cornbread.
- 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
Place peeled eggplant in cold, salty water. Set rice to cook.
Brown ground meat in a medium size pot. After the meat is browned and drained, add the onion and bell pepper with the cooked, ground meat and cook for 5 minutes or until the onion is soft and translucent..
Add the eggplant, salt, pepper, parsley and onion tops to the browned beef and cook for 10 minutes or more until eggplant is soft and tender.
Add the cooked rice to the meat and eggplant mixture and serve!
If you prefer and for a taste variety, cornbread may be used in place of the rice,