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Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well. In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside. Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes.
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Add the onions and celery and cook, stirring often, until they soften and the eggplant is just tender, about 5 minutes. Transfer to a large bowl and cool completely. Stir the garlic, and then the corn bread, into the eggplant. Stir in 1 cup of the chicken stock and let stand for 20 minutes. Season the fillets with the remaining 1 teaspoon salt.
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When ready to serve, remove the dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for the cornbread dressing to get to room temperature.) Preheat oven to 350°F. Cover cooked dressing with foil and reheat in oven; bake uncooked dressing uncovered.
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For Thanksgiving, Rice Dressing or Cornbread dressing is always on the table. We love dressing. Substitute your dressing with this easy Eggplant Dressing. The dressing is flavorful and delicious.A great way to incorporate vegetables in a dish and your kids won't even notice. My kids didn't know at all.Eggplant is a great source of vitamins and minerals.
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Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley. Gradually stir in the eggs and approximately 1 cup broth, until.
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Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash. Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a greased 1-1/2 qt. casserole and top with remaining cheese.
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A versatile eggplant dish to make with either rice or cornbread. Ingredients. 3 large eggplants, peeled & cubed 1 1/2 lbs ground beef meat 1/4 cup parsley Salt & pepper to taste 1 large onion, chopped 1 bell pepper, chopped 1/4 cup onion tops 3 cups cooked rice; Directions
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Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8Ă8 inch) with nonstick cooking spray. Cook peeled, diced eggplant in boiling water until fork tender; drain well. In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper. Pour into prepared baking dish.
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Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure.
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Stir to distribute evenly. Add 1 cup (227 g) low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1œ cups (153 g) stale cornbread, crumbled, stirring gently. Season withœ teaspoon salt and Freshly ground black pepper.
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Combine the cooked eggplant, bread crumbs and sauteed vegetables. Add the eggs, pimiento, and seasonings; mix thoroughly. Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes. Remove cover, top with grated cheese and return to oven last 5 minutes of.
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Smash the eggplant with the back of your spoon or a potato masher. Preheat the oven to 350 degrees Fahrenheit. Add the cooked rice, green onions, and parsley to the meat/eggplant mixture. Stir thoroughly to blend all the ingredients into a homogenized mixture. Taste for seasoning and adjust as needed.
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Preheat the oven to 350 degrees F. Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through.
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Continue to sauté for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in enough of the chicken stock to make a moist but not overly wet dressing. Rub the remaining tablespoon of oil on both sides of each fillet and season lightly with salt and cayenne.
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Instructions. Butter or spray a 9 x 9 inch (1-1/2 quart) baking dish; set aside. Peel the eggplant and cut into chunks. Add kosher salt to a large pot halfway filled with water, stir, add eggplant and let soak in the water for 30 minutes, drain and set aside. Meanwhile, cook bacon until crisp, reserving the bacon drippings.
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When done, mash to a pulp. Fry the onion in a little butter until soft and translucent. Crumble the cornbread into coarse crumbs. Combine eggplant, onion, butter and cornbread. Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle.
