Eggplant Dressing Recipe

Name: Eggplant Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1 onion, chopped; 1 1/2 lb. ground round; 1/2 c. celery, chopped (include some leaves); 2 slices bread, soaked with water; 1/2 c. cooked rice; few sprinkles of parsley flakes; 3 Tbsp. Puritan oil; 1 egg, beaten; 2 c. bread crumbs; salt and pepper to taste; margarine; grated Romano cheese (for topping)

Servings: persons

2 eggplants
1 onion, chopped
1 1/2 lb. ground round
1/2 c. celery, chopped (include some leaves)
2 slices bread, soaked with water
1/2 c. cooked rice
few sprinkles of parsley flakes
3 Tbsp. Puritan oil
1 egg, beaten
2 c. bread crumbs
salt and pepper to taste
margarine
grated Romano cheese (for topping)

1
Peel and quarter eggplants.
2
Boil in salted water until very tender (15 to 20 minutes).
3
Mash with fork and set aside. Saute onion,
4
celery
5
and parsley flakes in oil until tender. Set aside.
6
Brown
7
ground
8
round and add eggplant and sauteed vegetables.
9
Add
10
wet
11
bread
12
slices
13
and 1/2 cup cooked rice. Add beaten
14
egg,
15
salt
16
and
17
pepper.
18
Stir and cook for 2 to 5 minutes.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggplants, 1 onion, chopped, 1 1/2 lb. ground round, 1/2 c. celery, chopped (include some leaves), and more.

Yes, Eggplant Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Dressing

How did you like this recipe?

Frequently Asked Questions