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For Thanksgiving, Rice Dressing or Cornbread dressing is always on the table. We love dressing. Substitute your dressing with this easy Eggplant Dressing. The dressing is flavorful and delicious.A great way to incorporate vegetables in a dish and your kids won't even notice. My kids didn't know at all.Eggplant is a great source of vitamins and minerals.
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Stir to distribute evenly. Add 1 cup (227 g) low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.
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Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well. In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside. Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes.
Cornbread Dressing Recipe Dinner, then Dessert
Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash. Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a greased 1-1/2 qt. casserole and top with remaining cheese.
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Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley. Gradually stir in the eggs and approximately 1 cup broth, until.
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Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8×8 inch) with nonstick cooking spray. Cook peeled, diced eggplant in boiling water until fork tender; drain well. In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper. Pour into prepared baking dish.
Pin on Dressing
A versatile eggplant dish to make with either rice or cornbread. Ingredients. 3 large eggplants, peeled & cubed 1 1/2 lbs ground beef meat 1/4 cup parsley Salt & pepper to taste 1 large onion, chopped 1 bell pepper, chopped 1/4 cup onion tops 3 cups cooked rice; Directions
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Continue to sauté for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in enough of the chicken stock to make a moist but not overly wet dressing. Rub the remaining tablespoon of oil on both sides of each fillet and season lightly with salt and cayenne.
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Preheat the oven to 350 degrees F. Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through.
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Combine the cooked eggplant, bread crumbs and sauteed vegetables. Add the eggs, pimiento, and seasonings; mix thoroughly. Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes. Remove cover, top with grated cheese and return to oven last 5 minutes of.
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When the cornbread is cool, preheat the oven to 350 degrees Fahrenheit and grease 3 (9-x13-inch) deep baking dishes with butter. In a large bowl, crumble the cornbread, white bread, and saltine crackers. Mix well, then set aside. Melt the butter in a large skillet over medium heat.
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When ready to serve, remove the dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for the cornbread dressing to get to room temperature.) Preheat oven to 350°F. Cover cooked dressing with foil and reheat in oven; bake uncooked dressing uncovered.
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Smash the eggplant with the back of your spoon or a potato masher. Preheat the oven to 350 degrees Fahrenheit. Add the cooked rice, green onions, and parsley to the meat/eggplant mixture. Stir thoroughly to blend all the ingredients into a homogenized mixture. Taste for seasoning and adjust as needed.
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When done, mash to a pulp. Fry the onion in a little butter until soft and translucent. Crumble the cornbread into coarse crumbs. Combine eggplant, onion, butter and cornbread. Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle.
Southern Cornbread Dressing
Sprinkle breadcrumbs into baking dish. Pour eggplant dressing into dish and sprinkle with more breadcrumbs. Step 7. Bake in a 350 degree oven until brown. Step 8. Make an 8x8 cornbread for cornbread dressing, If making cornbread dressing use a little less bread crumbs. Combine and heat through and through. Step 9. For stuffed bell pepper.
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Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure.