Teeta's Eggplant (Aubergine) Dirty Rice

Misty Mathews's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 20

• 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.

Reviews

[Susie D]

I loved the addition of the eggplant and will definitely do that again when making dirty rice. I did think that this recipe needs more spices & rice added to suit the tastes of my family. Thanks for sharing your recipe.

[foxytexan]

Ahhh . . . a true southern dish. I knew my family would love this recipe and I was not disappointed. It was very, very tasty and I will make it again. Next time, I will add more rice. Thanks for sharing.

[Khandi Howard]

This was good, but I had to add a LOT more of the spices to keep it from tasting a bit bland. This dirty rice came out very moist, and with the addition of a couple or 3 tablespoons of Emeril's Essence it was quite tasty - expecially the second day. I would recommend making this a day ahead of time to let the flavors blend together. Also a warning. If you make the full recipe, you will a large pot or pan. I started this in a very large chicken fryer (15" maybe) and after cooking the vegetables and meat I transferred to a 10 quart pot. It probably made about a gallon and a half (although I did use a little more of several ingredients - so mine was extra large) BTW This should freeze quite well.