Eggplant Dressing
ADVOCATE-TESTED RECIPE
Eggplant Dressing
Serves 8 to 10. Recipe is from Corinne Cook.
3 medium-large eggplants
Olive oil
1½ lbs. ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
2 ribs celery, chopped
1 or 2 cloves garlic, finely chopped
Salt, black pepper and cayenne pepper to taste
1 tsp. beef granules
¾ cup water
3 to 3½ cups cooked rice
parmesan cheese, if desired
1. If you are not using the shells, simply peel eggplant and cut flesh into ¾-inch cubes. If you want to serve the dressing in the eggplant shells, cut eggplants in half horizontally. Using a tablespoon, scoop out flesh of eggplant and place it in separate bowl. Leave a sturdy shell at least ¼-inch thick. Brush shells lightly with olive oil and turn upside down until ready to fill. Coarsely copy eggplant and set aside.
2. In large saucepan, cook ground beef until no longer pink. Pour off grease.
3. Add chopped onion, bell pepper, celery, garlic and salt and peppers. Cook until vegetables are almost tender, about 10 minutes, and then add chopped eggplant.
4. Add beef granules and ¾ cup water. Continue simmering over medium-low heat, uncovered, for 20 minutes. Taste for seasoning.
5. Remove from heat and gently stir spoonfuls of the cooked rice into the meat and eggplant mixture until it is the correct consistency. The rice will absorb the seasoning and pan juices. You may end up with a little rice left over. At this point the dressing is ready to eat, unless you are serving it in the shells or want to serve it as a casserole later.
6. To serve in shells or as a casserole: Spoon mixture into reserved shells or casserole dish that has been sprayed with nonstick coating. Top with a sprinkle of parmesan cheese if desired. Bake in preheated 350-degree oven, uncovered, for 25-30 minutes until heated through. May also be reheated, covered, in microwave oven.