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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the diced onion, bell pepper, and celery to the skillet. Cook until softened, about 5 minutes.

Step 6

Stir in the minced garlic, diced eggplant flesh, Cajun seasoning, paprika, thyme, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally.

Step 7

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.

Step 8

Remove the skillet from the heat and stir in the green onions and parsley.

Step 9

Spoon the rice and meat mixture into the baked eggplant shells, filling them generously.

Step 10

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.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	2931.5 grams (2931.5g)

Amount per serving	% Daily Value*
Calories	2458

Total Fat 138.80g	178%
Saturated Fat 44.50g	223%
Polyunsaturated Fat 3.50g
Cholesterol 326mg	109%
Sodium 8379mg	364%
Total Carbohydrate 207.20g	75%
Dietary Fiber 52.00g	186%
Total Sugars 59.50g
Protein 111.40g	223%

Vitamin D 0IU	0%
Calcium 598mg	46%
Iron 15mg	82%
Potassium 5650mg	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.

Source of Calories

Fat: 49.5%

Protein: 17.7%

Carbs: 32.8%