Eggplant Rice Dressing Cajun
Elevate your weeknight dinner with this hearty and flavorful Eggplant Rice Dressing Cajun recipe, a Southern-inspired dish brimming with bold Cajun spices and wholesome ingredients. Tender baked eggplant halves serve as a deliciously rustic vessel for a savory filling of ground pork sausage, beef, sautéed vegetables, and perfectly seasoned rice. Infused with aromatic garlic, thyme, and smoky paprika, and brightened with fresh parsley and green onions, this dish melds comforting textures with zesty Louisiana flavors. Perfect for serving as a standalone entrée or paired with a crisp side salad, this recipe is as comforting as it is impressive. With only 20 minutes of prep, this crowd-pleasing meal is an easy way to bring Cajun cuisine straight to your table!
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Recipe Information
Ingredients
- 2 medium (about 1 pound each) eggplant
- 0.5 pound ground pork sausage
- 0.5 pound ground beef
- 1 large (diced) yellow onion
- 1 medium (diced) green bell pepper
- 3 large (diced) celery stalks
- 4 minced garlic cloves
- 2 cups (cooked) white rice
- 0.5 cup chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 3 chopped green onions
- 2 tablespoons (chopped) parsley
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Slice the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell. Dice the scooped-out flesh and set it aside.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them on the prepared baking sheet, cut side up. Bake for 15 minutes, then set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Brown the ground pork sausage and ground beef, breaking up the meat as it cooks, about 5-7 minutes.
Add the diced onion, bell pepper, and celery to the skillet. Cook until softened, about 5 minutes.
Stir in the minced garlic, diced eggplant flesh, Cajun seasoning, paprika, thyme, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally.
Add the cooked rice and chicken broth to the skillet. Mix well and let it cook for another 2-3 minutes until the broth is absorbed and the flavors meld together.
Remove the skillet from the heat and stir in the green onions and parsley.
Spoon the rice and meat mixture into the baked eggplant shells, filling them generously.
Return the stuffed eggplants to the oven and bake for another 15-20 minutes, or until the eggplant shells are tender and the filling is heated through.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 8378 mg | 364% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 59.5 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5650 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
