Cajun eggplant dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waldine Van Geffen VGHC42A | ||
| 1 | pounds | Eggplant; peel -- dice |
| 2 | cups | Water |
| 3 | teaspoons | Salt -- divided |
| ½ | cup | Each: celery -- onion and |
| Green pepper -- chopped | ||
| 2 | tablespoons | Butter or margarine |
| 3 | cups | Cooked rice |
| 1 | cup | Crawfish tails |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Parsley -- chopped |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Ground red pepper |
| ¼ | teaspoon | Paprika |
Directions
Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic powder and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30 minutes. Source: The Times-Picayune (wrv) Recipe By :
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