Eggplant Recipes » Recipe List » Cajun Eggplant Dressing

Cajun Eggplant Dressing

Diced eggplant is simmered to soften and combined with sautéed celery, onion and bell pepper in skillet. Cooked rice, dry bread crumbs, crawfish tails, chopped fresh parsley, garlic powder, ground black pepper, and ground red pepper are stirred in. Eggplant mixture is spooned into prepared baking dish, garnished with paprika, and baked in hot oven until golden and bubbly.

Ingredients -

1 pound Eggplant, peeled and diced
2 cups Cold Water
3 teaspoons Sea Salt, divided
1/2 cup Chopped Celery
1/2 cup Chopped White or Yellow Onion
1/2 cup Chopped Green Bell Pepper
2 tablespoons Butter
3 cups Cooked Rice
1 cup Crawfish Tails
1/4 cup Dry Bread Crumbs
1/4 cup Chopped Fresh Parsley
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Paprika

Preparation:

1. Turn the oven to 375 degrees and preheat.

2. In a medium saucepan add the eggplant and water with 1 teaspoon of salt and bring to a boil.

3. Turn the heat to low and simmer for 5 minutes, then drain.

4. In another pan add the celery, onion and green pepper and sauté in the butter until crisp tender.

5. Add the cooked eggplant to the sauteed vegetables along with the next 7 ingredients and stir well to blend.

6. Butter a 2 quart casserole baking dish.

7. Transfer the mixture to the prepared dish.

8. Sprinkle the paprika on top and bake for 25 to 30 minutes.

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