Stuffed Eggplant with Creole Rice

Stuffed Eggplant with Creole Rice is a delicious and hearty dish that is perfect for any occasion. This dish is a combination of tender eggplant, flavorful Creole rice, and a variety of spices that come together to create a mouthwatering meal.
To make this dish, you will need the following ingredients:

For the Stuffed Eggplant:

- 2 large eggplants
- 1 cup cooked Creole rice
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking

For the Creole Rice:

- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 1/4 cup tomato sauce
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for cooking
To start, preheat your oven to 375°F. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh around the edges. Chop the eggplant flesh into small pieces and set aside.
In a large skillet, heat some olive oil over medium heat. Add the onion, bell pepper, and celery and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute. Add the chopped eggplant, diced tomatoes, parsley, and green onions and cook until the eggplant is tender, about 10 minutes. Add the cooked Creole rice and Parmesan cheese and stir to combine. Season with salt and pepper to taste.
Stuff the eggplant halves with the Creole rice mixture and place them in a baking dish. Bake for 30-35 minutes, or until the eggplant is tender and the filling is heated through.
To make the Creole rice, heat some olive oil in a large saucepan over medium heat. Add the onion, bell pepper, and celery and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute. Add the rice and stir to coat with the vegetables. Add the chicken broth, diced tomatoes, tomato sauce, paprika, thyme, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Stuffed Eggplant with Creole Rice is a delicious and filling dish that is perfect for any occasion. The eggplant is tender and flavorful, while the Creole rice is spicy and aromatic. The dish is easy to make and can be served as a main course or as a side dish. Try it today and enjoy the flavors of the South in your own kitchen!
Type of dish: Main Course
3 main ingredients: Eggplant, Creole Rice, Parmesan Cheese