Elsie's Eggplant Dirty Rice
The amount of onions and other seasonings are "to taste". I lightly added black pepper when I added the meat, when adding the eggplant, and at the end with the other spices.
1 largeeggplant, peeled**, cut in approx. 1/2" pieces
1 lbground beef (or turkey)
1 largeyellow onion, diced
3/4 crice, uncooked
2-3 clovegarlic, chopped
·salt & black pepper, to taste
2-3 Tbspolive oil (or canola oil)
1/8 - 1/4 tspcayenne pepper, ground
How to Make Elsie's Eggplant Dirty Rice
- Start rice cooking in a small sauce pan.
- 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.
- ** 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.
- 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.