Eggplant (Rice) Dressing

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.7
  • Total Fat: 7.0 g
  • Cholesterol: 54.2 mg
  • Sodium: 1,224.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 23.0 g

View full nutritional breakdown of Eggplant (Rice) Dressing calories by ingredient


Introduction

Straight from the bayous of Louisiana~ Simple and delish! Straight from the bayous of Louisiana~ Simple and delish!
Number of Servings: 6

Ingredients

    3 medium - large purple eggplant
    3 cups cooked rice (any type)
    1.25 lb lean ground beef
    Tony Chachere's and/or salt to taste

Tips

You can use brown rice and ground turkey to make it healthier, but this is the original recipe my mom used to make. Remember, the eggplant will cook down, but you will need a deep pot to begin.
I usually add 1/4 cup of water at a time while cooking the eggplant. You want it really mushy - no cubes.


Directions

Cook rice and set aside. Peel and cube eggplant. Use a deep pot with 1/2 cup water and cook on medium-high heat until eggplant cooks down and becomes mushy (continue to add water as needed so eggplant does not stick to bottom of the pot). Remove eggplant from pot; use same pot to brown ground beef. Season ground beef with Tony's while cooking. Drain grease and combine all ingredients. Salt as needed.

Serving Size: Makes at least 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EVILMEDUSA.