The Metairie resident who submitted the recipe said to "choose lightweight eggplants," as the heavier ones tend to have too many seeds.
Eggplant Dirty Rice
Makes 4 to 6 servings
2 lightweight eggplants
1 pound ground meat of choice
1/2 cup chopped scallions
1/4 cup chopped bell pepper
1/4 cup chopped parsley
1/4 cup chopped yellow onions
1/4 cup chopped celery
1 teaspoon chopped garlic
1/8 teaspoon Cajun seasoning
1/8 teaspoon Italian seasoning
1/8 teaspoon oregano
1/4 cup Romano cheese
Juice from one lemon
1 (14-ounce) can chicken broth
1 cup uncooked rice
Salt and pepper to taste (optional)
Bake eggplants at 250 degrees until tender. Slow baking makes the eggplants tender. Let cool, then peel like bananas. Chop fine and saute with ground meat. When meat is sufficiently brown, add all other ingredients.
Bring to boil over medium-high heat. Cover and cook over low heat for 25 minutes. Taste for seasoning, and serve
Eggplant Dirty Rice
Makes 4 to 6 servings
2 lightweight eggplants
1 pound ground meat of choice
1/2 cup chopped scallions
1/4 cup chopped bell pepper
1/4 cup chopped parsley
1/4 cup chopped yellow onions
1/4 cup chopped celery
1 teaspoon chopped garlic
1/8 teaspoon Cajun seasoning
1/8 teaspoon Italian seasoning
1/8 teaspoon oregano
1/4 cup Romano cheese
Juice from one lemon
1 (14-ounce) can chicken broth
1 cup uncooked rice
Salt and pepper to taste (optional)
Bake eggplants at 250 degrees until tender. Slow baking makes the eggplants tender. Let cool, then peel like bananas. Chop fine and saute with ground meat. When meat is sufficiently brown, add all other ingredients.
Bring to boil over medium-high heat. Cover and cook over low heat for 25 minutes. Taste for seasoning, and serve
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