Eggplant does well with bold flavours, and Cajun Stuffed Eggplant is no exception. I have a deep love for all things New Orleans and even created a Cajun Spice Blend to get my Cajun fix without the added salt found in store-bought spice blends.
Some think Cajun food is spicy, and it certainly can get a little spicy, but Cajun food is often packed with flavour, not heat, which is similar to my spice blend. The lovely thing about the spice blend is that it can be used to make Blackened Tilapia Tacos, Cajun Lentils and Kielbasa Stew, One-Pot Sorta Cajun Dirty Rice, Jambalaya, and so many excellent and disparate dishes. Stuffed eggplant is a simple dish that uses the bold flavour of the spice blend to shake things up a bit.
I love Seeds of Change rice packets, especially the brown and red rice blend with chia and kale. As is the case here, they make a fantastic side and are an excellent ready-made option to use in casseroles and to stuff vegetables. The rice packets make a simple dish even simpler to prepare, but feel free to substitute any cooked rice that you prefer. Check out the easy recipe for cajun stuffed eggplant below.
Satisfying Cajun Stuffed Eggplant
- 2 medium eggplants - globe
- 1 tablespoon olive oil
- 1 pound ground pork (minced pork)
- 1 medium yellow onion - diced
- 1 large red pepper (red capsicum)
- 3 cloves garlic - minced
- 2 tablespoon Cajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika) - plus more for sprinkling
- 2 cups rice - cooked
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon parsley - minced
- 1 ounce cheddar cheese - sliced (mozzarella, pepper jack, swiss, etc.)
- 2 large tomatoes - sliced
- Cut eggplant in half and hollow out the inside, leaving ¼-inch on edge. Roughly chop the eggplant innards. Sprinkle the eggplant shells with salt or Cajun blend.
- Heat 1 tablespoon of olive oil in a pan. Cook the pork and onion for several minutes, then add the eggplant innards, pepper, garlic, and spice blend and continue to cook until the onion is translucent and the pork is cooked through. Stir in the rice and nuts. Break up any large chunks. Taste and season with pepper and salt, if necessary, and stir in parsley.
- Stuff the eggplants with the rice mixture. Top with slices of cheese and tomato slices. Sprinkle the tomatoes with Cajun spice.
- Bake the eggplant in a 350-degree Fahrenheit oven for 25 to 30 minutes or until heated through and the cheese has melted and browned.