Abby and Chef Marcus were in the Vermilionville kitchen this morning cooking up a delicious and healthy eggplant dressing.
For the complete written recipe, scroll down or follow along in the videos below.
With the New Years comes new diets, and Chef Marcus says this dressing is the perfect side for any meal all year round.
Eggplants are typically in season July through October, but can be found and eaten any part of the year.
A healthier twist to a regular cornbread dressing, this eggplant dressing is perfect for those who are wanting to watch their waistlines in 2020.
1/2 yellow onion
1/2 green bell pepper
8 cloves of garlic, minced
One peeled eggplant, cubed
1 lb ground beef
3 cups cooked rice
1 cup chicken stock
Start with browning ground meat over medium high heat, allowing it to get a nice browned color. After it is cooked through, add in onions and bell pepper and cook for a few minutes, until softened. Add garlic and cook until fragrant. Add eggplant and allow to mix with other ingredients. Pour chicken stock over mixture, and bring to a simmer for 20-30 minutes, or until eggplant has softened to your liking. Stir in cooked rice and serve as a main or side dish.