Teeta's Eggplant Aubergine Dirty Rice

Dive into the heart of Southern comfort with Teeta’s Eggplant Aubergine Dirty Rice, a vibrant twist on a classic Cajun favorite. This one-pot wonder combines the smoky richness of diced eggplant, savory ground pork or chicken, and fragrant Cajun spices, all infused into fluffy long-grain white rice. With a medley of finely chopped vegetables like onion, celery, and green bell pepper, every bite bursts with robust flavors and satisfying textures. Simmered to perfection in chicken broth and seasoned with paprika, thyme, and garlic, this dish delivers a bold and soulful flavor profile. Perfect for busy weeknights or family gatherings, this hearty, gluten-free recipe is ready in under an hour and easily customizable with optional fresh parsley for a touch of brightness. Bring the authentic taste of the South to your kitchen with this flavorful and wholesome dirty rice recipe featuring the subtle elegance of aubergines.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 1 medium eggplant (aubergine), diced
• 0.5 pound ground pork or chicken
• 1 medium yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 medium green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon cajun seasoning
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside.

Step 2

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the diced eggplant to the skillet and sprinkle with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the eggplant softens and begins to brown. Remove the eggplant from the pan and set aside.

Step 4

In the same skillet, add the ground pork or chicken. Cook over medium heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes. Drain off any excess grease if necessary.

Step 5

Add the chopped onion, celery, green bell pepper, and garlic to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened and fragrant.

Step 6

Stir in the cajun seasoning, paprika, dried thyme, salt, and black pepper. Mix thoroughly to coat the veggies and meat with the spices.

Step 7

Return the cooked eggplant to the skillet and stir to combine.

Step 8

Add the uncooked rice to the skillet and toss until it is coated in the flavorful mixture.

Step 9

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 10

Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

Step 11

Garnish with freshly chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1535.6g)

Amount per serving	% Daily Value*
Calories	1284.4

Total Fat 70.3g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 163.3mg	0%
Sodium 4440.0mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 20.7g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 220.8mg	0%
Iron 9.8mg	0%
Potassium 2548.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 20.5%

Carbs: 31.2%