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Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation) comes together with Onions, Water, Hot Cooked Rice, Red Pepper Flakes, and Dry Bread Crumbs. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/2 cup
• 1 cup
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   And fresh vegetables. Naturally, there’s rice and a little bayou heat.”

2. 2

   Preheat the oven to 450F.

3. 3

   Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4 ″ thick shells.

4. 4

   Chop the eggplant flesh.

5. 5

   Place the shells in boiling water for 2 to 3 minutes to soften. Invert and drain on paper towels.

6. 6

   Coat a large no-stick frying pan with no-stick spray.

7. 7

   Add the onions and water.

8. 8

   Cook over medium-high heat, stirring occasionally, for 5 minutes, or until the onions soften.

9. 9

   Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

10. 10

    Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.

11. 11

    Cook for 10 minutes, or until the eggplant softens. Season with the salt (if using) and black pepper.

12. 12

    Trim 4 lean loin pork chops of all excess fat, then split horizontally.

13. 13

    Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.

14. 14

    Dust the chops with flour seasoned with Cajun seasoning.

15. 15

    Sear the chops on both sides in a hot pan coated with no-stick spray.

16. 16

    Then bake, uncovered, at 375F for 35 minutes, or until the chops are cooked through.

17. 17

    Serve with unsweetened apple sauce or steamed red cabbage sprinkled with balsamic vinegar.