Photography by Jo Vidrine
This Eggplant Dressing by Marcelle Bienvenu combines beef, pork, tender eggplant, rice, and aromatic vegetables for a hearty, savory Louisiana side dish.
Eggplant Dressing
Makes about 8 servings
Ingredients
- ¾ pound lean ground beef
- ¾ pound lean ground pork
- 2 cups chopped yellow onions
- ½ cup chopped celery
- ½ cup chopped green bell peppers
- 4 medium eggplants, peeled and chopped
- 1 cup water or chicken broth
- Kosher salt
- Ground black pepper
- Cayenne pepper to taste
- 1 cup long-grain white rice, cooked (about 3 cups cooked)
- 2 tablespoons chopped fresh parsley leaves
- Pinch of dried thyme leaves
Instructions
- Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, about 5 minutes.
- Add the eggplant and water or broth and simmer until the eggplant is very tender and soft. Mash with a fork. Season to taste with salt, black pepper, and cayenne. Gently fold in rice, parsley, and thyme. Mix well and serve warm.
