Teeta’s Eggplant (Aubergine) Dirty Rice
Dirty Rice is a beloved dish steeped in the rich culinary traditions of South Louisiana. This delectable recipe, lovingly shared by Aunt Adine Laborde, also known as TeeTa in the family, has become a staple at gatherings, especially during Easter celebrations. If you’re looking to prepare a flavorful and hearty dish that will impress your guests, this Eggplant Dirty Rice is the perfect choice. With its savory blend of spices, vegetables, and rice, it is sure to become a favorite at your table.
Ingredients:
- Butter: 1/2 cup
- Onions: 2 large, finely chopped
- Garlic cloves: 4, minced
- Celery ribs: 4, diced
- Green peppers: 4, diced
- Eggplants: 2 medium, peeled and cubed
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (adjust to taste)
- Black pepper: 1 teaspoon
- Rice: 2 cups (white rice, uncooked)
- Parsley: 1 cup, chopped
- Green onions: 1/2 cup, chopped
Instructions:
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Prepare the Eggplant: Begin by peeling and cubing the eggplants. Place them in a large pot of boiling water and cook for approximately 10 minutes, or until tender. Drain well and set aside.
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Cook the Vegetables: In a heavy large Dutch oven or a deep skillet, melt the butter over medium heat. Add the chopped onions, minced garlic, diced celery, and green peppers. Sauté these vegetables until they become soft and aromatic, which should take about 5-7 minutes.
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Brown the Meat: Add the ground meat to the vegetable mixture and cook until the meat is browned and fully cooked through, breaking it up into small crumbles as it cooks. This should take around 10 minutes.
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Combine Eggplant and Meat: Stir in the cooked eggplant into the meat mixture. Using a wooden spoon or a masher, gently mash the eggplant into the mixture until it is well combined with the meat.
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Season the Mixture: Sprinkle in the cayenne pepper, salt, and black pepper. Stir well to distribute the spices evenly throughout the mixture. Let this cook for an additional 15-20 minutes, allowing the flavors to meld together.
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Add Rice and Green Onions: Fold in the uncooked rice and chopped green onions. Stir the mixture thoroughly to ensure the rice is well incorporated into the meat and vegetable blend.
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Steam and Fluff: Turn off the heat and cover the pot with a lid. Allow the dish to steam undisturbed for 30 minutes. This step helps the rice to fully cook and absorb the flavors from the mixture.
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Finish with Parsley: Just before serving, fold in the chopped parsley to add a fresh burst of flavor and color.
This recipe yields approximately 20 servings, making it ideal for large gatherings and holiday celebrations. Each serving of Teeta’s Eggplant Dirty Rice is rich in flavor, boasting a delightful blend of spices and textures that embody the spirit of Cajun cuisine. Enjoy this dish as a side or as a main course, and savor the taste of Southern hospitality with every bite. 🌿🍚🍆
Nutritional Information (Per Serving):
- Calories: 188.3
- Fat: 5.1 g
- Saturated Fat: 3 g
- Cholesterol: 12.2 mg
- Sodium: 285.2 mg
- Carbohydrates: 33.1 g
- Fiber: 5.2 g
- Sugar: 4.1 g
- Protein: 3.7 g
Enjoy making and sharing this dish with family and friends, and let it bring a touch of Louisiana’s vibrant culinary tradition to your table!
