Recipe - Cajun Eggplant Dressing

Waldine Van Geffen VGHC42A
1 pound Eggplant; peel dice
2 cup Water
3 teaspoon Salt divided
One half cup Each: celery onion and
Green pepper chopped
2 tablespoon Butter or margarine
3 cup Cooked rice
1 cup Crawfish tails
One fourth cup Dry bread crumbs
One fourth cup Parsley chopped
One fourth teaspoon Garlic powder
One fourth teaspoon Ground black pepper
One fourth teaspoon Ground red pepper
One fourth teaspoon Paprika

Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil;
reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green
pepper in butter until tender crisp. Stir in eggplant, rice, crawfish,
bread crumbs, parsley, garlic powder and pepper. Turn into a buttered
2quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30
minutes. Source: The TimesPicayune (wrv)

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip