Eggplant Dressing

This dish is a hearty, one-pot meal similar to a Cajun-inspired "Dirty Rice" or a rice skillet.

Hearty Beef and Eggplant Skillet

A flavorful and satisfying one-pot meal where seasoned ground beef, tender eggplant, and the "Holy Trinity" of onions, celery, and bell pepper come together with rice for a complete dinner.

Yields: 4-6 servings

Prep time: 15 minutes

Cook time: 30-40 minutes

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Ingredients

· 2 lbs ground beef

· 1 large eggplant, peeled and chopped

· 1 onion, chopped

· 1 bell pepper, any color, chopped

· 2 stalks celery, chopped

· 4 garlic cloves, minced

· 1/2 cup green onion, chopped

· 1 cup chicken broth

· 3 cups cooked rice (white or brown)

· Tony's Chachere's Creole Seasoning (or your favorite seasoning blend) to taste

· Salt and black pepper to taste (if your seasoning blend doesn't contain them)

· Optional: 1-2 tablespoons olive oil if your beef is very lean

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Instructions

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon. If using very lean beef, you may need to add a little oil. Once cooked through, drain off any excess grease.

2. Sauté the Aromatics: Add the chopped onion, bell pepper, celery, and minced garlic to the pot with the beef. Sauté for 4-5 minutes, until the vegetables begin to soften and become fragrant.

3. Cook Down the Eggplant: Add the peeled, chopped eggplant and the 1 cup of chicken broth to the pot. Stir everything to combine.

4. Simmer: Reduce the heat to medium, cover the pot with a lid, and let the mixture cook for 10-15 minutes, or until the eggplant is very soft and has begun to break down. Stir occasionally.

5. Season: Season the mixture generously with Tony's (or your preferred seasoning). Taste and adjust seasoning as needed.

6. Combine with Rice: Add the 3 cups of cooked rice and the 1/2 cup of chopped green onions to the pot. Stir until everything is well incorporated.

7. Final Cook: Cook uncovered, stirring frequently, for 5-7 minutes, or until all the liquid has been absorbed and the dish is heated through.

8. Serve: Remove from heat and serve immediately.

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Chef's Notes & Tips

· Prepping the Eggplant: Peeling the eggplant is recommended for a smoother texture in the final dish. Salting the chopped eggplant and letting it sit for 20 minutes before rinsing and patting dry can help draw out excess moisture and bitterness, but it's not strictly necessary for this recipe.

· Rice Note: Using pre-cooked, cooled rice is key here. Freshly cooked, hot rice can become mushy when stirred in. Day-old rice from the fridge works perfectly.

· Spice Level: Tony's seasoning can be spicy. Start with a tablespoon, taste after the veggies have cooked down, and add more from there.

· Customize It:

  · Add Tomatoes: Stir in a 14.5 oz can of diced tomatoes (undrained) with the chicken broth for a richer, saucier dish.

  · Make it Spicier: Add a chopped jalapeño with the other vegetables.

  · Herbs: A few tablespoons of fresh chopped parsley stirred in at the end would be a lovely addition.