Today we are going to fix a traditional southern Louisiana dish.  This is a recipe created by Pauline that I have tweaked.  We are having eggplant dressing.

Ingredients:  1 peeled  eggplant cut into 1/2 inch cubes, 2 mirlitons cored, peeled and cut into 1/2 inch cubes, 1 pound ground beef, 1/2 pound smoked sausage, remove sausage from casing and grate, 1 onion chopped, 2 stalks celery chopped, 5 garlic cloves minced, 1/4 cup bell pepper, finely diced, 1 jalapeno pepper finely diced, 1/2 bunch green onions, 1 cup water chestnuts chopped, 1 (15 ounce) can dice tomatoes, 3 eggs slightly beaten, 3 cups day-old cornbread, cut into 1 inch cubes,  6 slices toasted day-old white bread cut into 1/2 inch cubes, 2 1/2 cups chicken stock, 1 tablespoon chicken bouillon, 1/2 tablespoon black pepper, 1 tablespoon thyme, 3 bay leaves crumbled,  1/2 tablespoon oregano.

Let’s Do It Pauline

Melt 2 1/2 tablespoons of butter in a skillet add eggplant and mirliton to butter and saute until fork tender.  Remove from skillet and set aside. Add the ground beef to the skillet, cook till done, add sausage and vegetables cook until onions start to sweat. Add dry seasonings.  Add the eggplant and mirliton back into the skillet. Fold in the cornbread and toasted white bread, mix well. Pour in chicken stock and tomatoes stir everything together, make sure the pieces of bread are moist. Taste, adjust seasoning to your taste.   Heat oven to 375 degrees.  Spray a 3-quart baking dish with butter flavored cooking spray. Add the eggplant mixture into the baking dish, bake for approximately 45 minutes or until golden brown.

Who has a recipe for vegan eggplant lasagna, eggplant parmesan, roasted eggplant, eggplant sandwich, eggplant caviar?  I would love for you to share your recipes and the memories surrounding those recipes with us. Next week I am going to share a funny Eggplant Po-Boy story with you.