Teeta's Eggplant (Aubergine) Dirty Rice |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do. Ingredients:
1/2 cup butter |
2 large onions (chopped) |
4 garlic cloves (chopped) |
4 celery ribs (chopped) |
4 medium green peppers (chopped) |
2 lbs lean ground meat |
4 medium eggplants |
1 teaspoon cayenne pepper |
2 teaspoons salt |
1 teaspoon black pepper |
3 cups rice (cooked) |
1/2 cup parsley |
1 bunch green onion (chopped) |
Directions:
1. Peel and cube eggplant, boil 10 minutes and drain.
2. Melt butter in heavy large dutch oven.
3. Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
4. Add eggplant to meat mixture and mash.
5. Cook meat/eggplant mixture an additional 15-20 minutes.
6. Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
7. Turn off heat and let steam for 30 minutes.
8. Fold in parsley just before serving.
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