Eggplant Aubergine And Rice Dressing Food

MIDDLE EASTERN STUFFED AUBERGINES

Steps:

• Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
• Start by pouring warm water over rice, and leave aside for it to soften a little.
• Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
• Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
• Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the aubergine and is loose as the rice will expand while cooking and can become a bit messy and aubergines might even break.
• Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
• Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates starts to move.
• Cook for about 40 minutes, or until the aubergines are cooked and soft. While the aubergines are being cooked, try the sauce and see if it needs more salt. Add more salt to taste.
• Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.

EGGPLANT (AUBERGINE) AND RICE DRESSING

Steps:

• In a large heavy pot over medium high heat, brown the beef, pork, and bacon.
• Add the chopped onions, celery, bell peppers, and garlic and continue to cook, stirring often, until they begin to soften, about 5 minutes.
• Add the eggplant, broth, and sage, and simmer until eggplant softens, about 15 minutes.
• Mash the cooked eggplant with a fork and season to taste with salt, black pepper, and cayenne (or Cajun seasoning).
• Add cooked rice and parsley, stir well to mix.
• Place in serving dish and enjoy!
• Notes: other possible additions include- for the holidays, dried cranberries, currants, or golden raisins; shrimp; curry powder could also be tasty.

SHRIMP AND EGGPLANT (AUBERGINE) DRESSING

Steps:

• Combine the eggplant with enough water to cover in a large saucepan.
• Add salt and bring to a boil, boiling 20 minutes.
• Drain well and cut into bite size pieces.
• Set aside.
• Cook the sausage in a skillet, stirring until crumbly.
• Remove sausage from skillet and reserve 2 Tbsp drippings.
• Melt butter in skillet with drippings.
• Add shrimp, bell pepper, garlic, celery, and onions.
• Saute for 2 minutes.
• Stir in the cooked eggplant and sausage and cook over medium heat for 10 minutes, stirring occasionally.
• Add the rice and bread crumbs mixing well.
• If mixture is too dry add the chicken stock.
• Spoon the eggplant into a 3 quart baking dish.
• Bake at 350 degrees for 25 minutes.
• Sprinkle cheese over the top and bake an additional 5 minutes.

EGGPLANT RICE DRESSING- CAJUN

Steps:

• Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
• Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
• Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
• Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

EGGPLANT (AUBERGINE) DRESSING

Steps:

• Brown ground beef in skillet until done. Drain fat from ground beef.
• Combine all remaining ingredients except rice, to the ground beef mixture and cook on medium heat for 20 minutes or until well done, stirring at intervals so mixture doesn't stick.
• Add cooked rice and simmer on low heat for about 10 minutes before serving.

EGGPLANT (AUBERGINE) AND RICE

Steps:

• Brown hamburger with onion, salt and pepper to taste.
• Peel eggplant and slice like a hamburger bun.
• Layer eggplant then meat then one more layer of eggplant top with tomato juice.
• Bake at 450°F for 45 minutes or until fork goes through eggplant.
• Cook rice as many serving as you need.