Eggplant Dressing

8 ingredients
6 steps

Ingredients

  • double recipe corn bread
  • 1 large or 3 small eggplant
  • 1 medium onion
  • 1 Tbsp. Tony Chachere Creole seasoning
  • 1 medium jalapeno pepper
  • 1 lb. ground meat
  • salt and pepper to taste
  • 4 c. water or enough to soften mixture

Directions

  1. 1
    Mix corn bread; bake at 425°.
  2. 2
    Stir-fry ground meat in a large Pammed skillet.
  3. 3
    When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste.
  4. 4
    Simmer together until vegetables are done. Combine with cooked corn bread.
  5. 5
    Add enough water to moisten.
  6. 6
    Bake at 375° in a 9 x 13-inch Pyrex dish until brown.

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