New Orleans Eggplant Casserole Tasty Recipes

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New Orleans Eggplant Casserole

"This dish may be served as a main course or as a aspect dish. It is relatively modifiable depending to your flavor. Personally, I can not devour onions and green peppers, so I pass those. You can use less or greater rice depending on whether or not you want to function a primary or a aspect. If you do not like highly spiced meals, use mild sausage or all ground beef and no cayenne pepper or hot sauce. Some Cajun purists may additionally complain, but as a bonafide Coon A**, I can guarantee you that a number of us cannot always devour with such gusto. A true taste of the Big Easy."

Ingredients :

3 huge eggplants
1 cup raw white rice
2 cups water
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chopped fennel bulb
1/2 pound bulk warm red meat sausage (including Jimmy Dean®)
half pound floor beef
half cup chopped celery
1/4 cup chopped onion
1/4 cup chopped inexperienced bell pepper
1 pinch cayenne pepper, or to taste
1 dash hot pepper sauce (which include Tabasco®), or to flavor
half cup fresh French bread crumbs
2 half of tablespoons butter, melted

Instructions :

Prep : 45M	Cook : 6M	Ready in : 4H30M

Slice the eggplants three/four inch thick, and sprinkle each facet with salt. Allow slices to drain in colander set within the sink for 2 to 3 hours. Wipe off excess salt, but do now not rinse slices. Lay the slices into a large skillet with about 2 or 3 tablespoons of water. Cover, and steam over medium heat till gentle, approximately 15 minutes. Remove and reduce the slices into 3/4 inch cubes.
Bring the rice and water to a boil in a saucepan over high warmness. Reduce warmness to medium-low, cowl, and simmer till the rice is smooth and the liquid has been absorbed, 20 to twenty-five minutes.
Preheat oven to 350 ranges F (175 stages C). Grease a 2-quart casserole dish.
Heat olive oil in a huge skillet over medium warmth, and cook dinner the eggplant cubes for approximately 10 mins to slightly dry them, stirring every so often. Stir in garlic, and cook dinner until aromatic, about 2 greater mins. Transfer the eggplant to a huge bowl.
Cook the fennel in skillet until soft, 5 to 8 minutes; switch into bowl with eggplant. In the same skillet, brown the red meat sausage and ground pork, breaking the beef up into crumbles as it cooks, about 10 minutes. Add meat to eggplant combination. Drain extra fats from skillet; prepare dinner celery, onion, and green pepper until the celery has commenced to become soft and onion is translucent, 5 to eight minutes. Transfer greens to bowl with eggplant and meat.
Stir cayenne pepper and warm sauce into the aggregate, combining the eggplant and meat very well; gently stir inside the cooked rice. Check for seasoning, and upload salt if important. Place the combination into the organized casserole dish. Sprinkle the casserole with crumbs, and drizzle with melted butter.
Bake within the preheated oven until warm, approximately 40 mins.

Notes :

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