Name: Cajun Eggplant Dressing
Ingredients: Waldine Van Geffen VGHC42A; 1 lb Eggplant; peel -- dice; 2 c Water; 3 ts Salt -- divided; 1/2 c Each: celery -- onion and; Green pepper -- chopped; 2 tb Butter or margarine; 3 c Cooked rice; 1 c Crawfish tails; 1/4 c Dry bread crumbs; 1/4 c Parsley -- chopped; 1/4 ts Garlic powder; 1/4 ts Ground black pepper; 1/4 ts Ground red pepper; 1/4 ts Paprika

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood, Eggs	Cajun	Vegetables, Seafood, Rice, Crawfish	6	Servings

INGREDIENTS

		Waldine Van Geffen VGHC42A
1	lb	Eggplant; peel — dice
2	c	Water
3	ts	Salt — divided
1/2	c	Each: celery — onion and
		Green pepper — chopped
2	tb	Butter or margarine
3	c	Cooked rice
1	c	Crawfish tails
1/4	c	Dry bread crumbs
1/4	c	Parsley — chopped
1/4	ts	Garlic powder
1/4	ts	Ground black pepper
1/4	ts	Ground red pepper
1/4	ts	Paprika

INSTRUCTIONS

Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil;
reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green
pepper in butter until tender crisp. Stir in eggplant, rice, crawfish,
bread crumbs, parsley, garlic powder and pepper. Turn into a buttered
2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30
minutes. Source: The Times-Picayune (wrv)
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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