Eggplant and Cornbread Dressing

(5 votes)

2 tablespoons olive oil
1 medium eggplant, peeled and small diced
1 cup chopped onions
1/2 cup chopped celery
1 teaspoon chopped garlic
4 cups left-over cornbread crumbs
1 to 2 cups broth
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F.

In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Sauté for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. 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 the broth. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid.


So why do I heat the oven to 400 degrees? Is this supposed to go in the oven at some point? Because there's nothing about that in the recipe. Help!
Rachel, Location not stated.

this recipe looks very easy haven't try it yet,but I will do it for a pot luck dinner.thank you
lola, raymondville

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