Best 6 Elsies Eggplant Dirty Rice Recipes

DIRTY RICE

Steps:

• In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

RICE WITH EGGPLANT

Steps:

• Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
• Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
• Uncover, remove the bay leaf and stir with a fork to fluff.

EGGPLANT STIR-FRY OVER RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
• Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
• Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.

TEETA'S EGGPLANT (AUBERGINE) DIRTY RICE

Steps:

• Peel and cube eggplant, boil 10 minutes and drain.
• Melt butter in heavy large dutch oven.
• Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
• Add eggplant to meat mixture and mash.
• Cook meat/eggplant mixture an additional 15-20 minutes.
• Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
• Turn off heat and let steam for 30 minutes.
• Fold in parsley just before serving.

EGGPLANT AND RICE

Steps:

• Heat oil in a heavy saucepan over medium high heat.
• Sauté onion and garlic 3-4 minutes or until onion is softened.
• Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
• Cover saucepan and simmer 3 minutes.
• Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• For vegetarian do not use Chicken stock.

EGGPLANT DIRTY RICE DRESSING

Steps:

• 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.