Madame Begue's Creole Eggplant With Rice & Ham
Recipe: #42170
January 18, 2024
Categories: Side Dishes, Rice, White Rice, Eggplant Cajun, Creole, Copycat or Clone Recipes, more
"To transform this dish into a entree, substitute shrimp stock for the water and toss in a half-pound of raw, peeled shrimp during the last 5 minutes of the cooking process. Creole New Orleans restaurant."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (262.5 g)
- Calories 326.3
- Total Fat - 18.7 g
- Saturated Fat - 11.4 g
- Cholesterol - 47.5 mg
- Sodium - 495.3 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 2.1 g
- Sugars - 1.9 g
- Protein - 3.8 g
- Calcium - 36.9 mg
- Iron - 0.9 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter in a Dutch oven set over medium-high heat.
Step 2
Add the ham and saute until browned, about 5 minutes.
Step 3
Add the onion and saute until translucent, about 4 minutes more.
Step 4
Add the eggplant and saute until softened, about 10 minutes.
Step 5
Add the rice and stir well to combine.
Step 6
Add the water, thyme and bay leaves.
Step 7
Bring to a boil.
Step 8
Cover and reduce heat to low.
Step 9
Cook covered for 25 minutes.
Step 10
Take off the heat and stay covered for 5 more minutes.
Step 11
Stir well and, if necessary add more water, cover and cook for an additional 5-10 minutes until rice is fully cooked.
Step 12
Remove bay leaf.
Step 13
Add salt and pepper to taste.
Tips
No special items needed.
0 Reviews
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