Beazell's Cook Book

Eggplant Rice Dressing

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Eggplant Rice Dressing  




2 pounds ground beef

1 large eggplant, peeled and chopped

1 onion, chopped

1 bell pepper, chopped

3 large garlic cloves, minced

1/2 cup green onion, chopped

1 cup chicken broth

1 to 1 1/2 cup water

2 teaspoons Beazell's Cajun Seasoning

3 cups white rice, cooked



Brown ground meat and drain well. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.

Add the broth and your water. You want the water to almost cover the mixture. Stir in Beazell's Cajun Seasoning and bring to a boil. Simmer, stirring occasionally for about 20 - 30 minutes or until it the water has almost cooked out. I like to have a little liquid left in the bottom of the pot for when I add the rice.

Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve warm.


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