Elsies Eggplant Dirty Rice Recipes

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EGGPLANT AND VEGETABLE RICE



Eggplant and Vegetable Rice image

I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Extra-virgin olive oil, as needed
3 medium eggplants, peeled and diced into 1-inch cubes
1 onion, chopped into small dice
Kosher salt
4 cloves garlic, minced
2 teaspoons roughly chopped fresh oregano
2 teaspoons smoked paprika
Pinch of crushed red pepper (optional)
2 cups basmati or jasmine rice
2 cups crushed tomatoes (fresh or canned)
3 cups frozen vegetables
3 cups vegetable or chicken stock or broth, heated until hot
Chopped basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
  • Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
  • Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
  • Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
  • Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.

EGGPLANT DIRTY RICE DRESSING



Eggplant Dirty Rice Dressing image

This recipe was on the table throughout summer when I was growing up. Eggplant grew all summer and my Mom made this almost weekly. This with a side of fresh green beans from our garden seasoned with salt pork was a favorite summertime meal at my childhood home. And to tell the truth, it still is!

Provided by Debora Hotard

Categories     Rice Sides

Time 1h50m

Number Of Ingredients 12

2 large eggplants, peeled, and cut in cubes
3 c cooked rice
2 medium onions
3 clove garlic, minced
2 Tbsp vegetable oil
1 large green bell pepper
2 lb ground round
2 large celery stalks
salt and pepper to taste
1 tsp louisiana hot sauce
1 large bunch green onions, chopped (white and green part)
1/2 c fresh parsely, chopped

Steps:

  • 1. Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
  • 2. Put oil in bottom of heavy bottomed pot. Saute onions, bell pepper, celery and garlic in oil until the vegetables are tender. Season with salt and pepper. Add Ground Round and cook until meat begins to brown.
  • 3. Drain eggplant, and add to meat mixture. Smother down covered until eggplant is well cooked. (Eggplant will be completely mashed up when done). Stir often and scrape the bottom of pot with your spoon to lift off any that may be starting to stick. Add 1 teaspoon of Louisiana Hot sauce Taste, adjust seasoning to your taste. Stir in Chopped green onions and parsley. Cook for only a few minutes longer. Remove from heat.
  • 4. Add the cooked rice, stir to mix completely. Serve hot. Note: at anytime if the mixture becomes to dry to finish cooking the eggplant down, then add a small amount of water.

ELSIE'S EGGPLANT DIRTY RICE



Elsie's Eggplant Dirty Rice image

My Mother was Cajun so our family called this "dirty rice" even though it is not the traditional recipe. My Mother, Elsie Forbes, made this often and we all LOVED it. My mother passed away in 1988 but having her recipe, I tried many times to duplicate it; but it never tasted the same. Finally tonight (25 years later) I was...

Provided by Brenda Forbes

Categories     Casseroles

Time 1h

Number Of Ingredients 8

1 large eggplant, peeled**, cut in approx. 1/2" pieces
1 lb ground beef (or turkey)
1 large yellow onion, diced
3/4 c rice, uncooked
2-3 clove garlic, chopped
salt & black pepper, to taste
2-3 Tbsp olive oil (or canola oil)
1/8 - 1/4 tsp cayenne pepper, ground

Steps:

  • 1. Start rice cooking in a small sauce pan.
  • 2. While the rice is cooking, on medium to medium high temperature, in a medium sized (10-12") cast iron skillet place oil. When the oil is heated (not smoking), add chopped onion and saute. After the onions are slightly cooked, reduce heat to medium and add ground beef (or turkey) to cook. Do not over-stir.
  • 3. ** Peeling the eggplant is optional. Since posting this recipe, I often leave the peeling on the eggplant for extra fiber/nutrition. Chop the eggplant into approximately 1/2" size pieces and add to meat when it is about three-fourths of the way cooked. Cover mixture and let it continue cooking on medium heat until the eggplant is tender. Again, do not over-stir.
  • 4. When the rice is cooked, stir in approximately 2 cups of the cooked rice to the eggplant and meat mixture. Add chopped/crushed garlic, salt, black pepper, and cayenne pepper. Cover and continue cooking on LOW heat for approximately 10-15 minutes to allow flavors to blend.

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