Eggplant Dirty Rice Dressing Recipe

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Eggplant Dirty Rice Dressing

Debora Hotard


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!

pinch tips: How to Use a Meat Thermometer



6 - 8


20 Min


1 Hr 30 Min


2 large
eggplants, peeled, and cut in cubes
3 c
cooked rice
2 medium
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

Directions Step-By-Step

Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
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.
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.
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.

About this Recipe

Course/Dish: Beef, Vegetables, Rice Sides