Madame Begue's Creole Eggplant With Rice & Ham
Created by dienia b on January 18, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42170
Ingredients
- 6 tablespoons butter
- 1/2 cup ham, diced
- 1 onion, chopped
- 1 eggplant, peeled and cut into 1/4-inch cubes
- 7 ounces dry white rice (1 cup)
- 2 cups water
- 1/2 teaspoon dried thyme
- 2 bay leaves (I'm using 1)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Melt the butter in a Dutch oven set over medium-high heat.
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Step 2: Add the ham and saute until browned, about 5 minutes.
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Step 3: Add the onion and saute until translucent, about 4 minutes more.
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Step 4: Add the eggplant and saute until softened, about 10 minutes.
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Step 5: Add the rice and stir well to combine.
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Step 6: Add the water, thyme and bay leaves.
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Step 7: Bring to a boil.
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Step 8: Cover and reduce heat to low.
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Step 9: Cook covered for 25 minutes.
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Step 10: Take off the heat and stay covered for 5 more minutes.
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Step 11: Stir well and, if necessary add more water, cover and cook for an additional 5-10 minutes until rice is fully cooked.
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Step 12: Remove bay leaf.
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Step 13: Add salt and pepper to taste.
Nutritional Facts
- 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