The poor eggplant doesn’t always get the love it deserves, yet this big guy is the star of some tasty meals. The eggplant often gets pigeonholed for eggplant parmesan and baba ghanoush, both delicious, but there are many wonderful ways to prepare eggplant. Some of my favorite include Chinese stir fries, Mediterranean stews, and Indian dishes.
Eggplant does well with bold flavors, and Cajun Stuffed Eggplant is no exception. I have a deep love for all things New Orleans, and even created a Cajun Spice Blend so that I can 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 flavor, 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 wonderful and disparate dishes. Stuffed eggplant is a simple dish that uses the bold flavor 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. They make a fantastic side and, as is the case here, are a wonderful 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.