elsie's eggplant dirty rice

Name: Elsie's Eggplant Dirty Rice
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 large eggplant, peeled**, cut in approx. 1/2" pieces; 1 pound(s) ground beef (or turkey); 1 large yellow onion, diced; 3/4 cup(s) rice, uncooked; 2-3 clove(s) garlic, chopped; - salt & black pepper, to taste; 2-3 tablespoon(s) olive oil (or canola oil); 1/8 - 1/4 teaspoon(s) cayenne pepper, ground

22 Pinches

Brenda Forbes

Red Rock, TX

Updated on Feb 1, 2015

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 able to make it as good as my Mama's! (I did not take a photo but will do so another time.) 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.

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prep time 10 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make elsie's eggplant dirty rice

Step 1

Start rice cooking in a small sauce pan.

Step 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.
Step 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.
Step 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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