Stuffed Baby Eggplants in a Dirty Rice Pilaf

Servings 4 servings


  • 2 tbsp bacon fat
  • 1/2 onion chopped
  • 2 celery stalks chopped
  • 1/2 green bell pepper chopped
  • 2 cloves of garlic crushed
  • 1/4 pound ground pork
  • 1/2 cup chicken livers and/or hearts chopped fine
  • 7 oz can of diced tomatoes
  • salt and pepper to taste
  • 1/2 tbsp sumac
  • 1/2 tbsp cumin powder
  • 1/2 tsp hot chili powder
  • 1 cup basmati rice
  • 1 cup fresh parsley
  • 2 1/2 cups chicken broth
  • 4 baby stuffed eggplants see below


  • Prepare the baby eggplant as described in the other recipe.
  • Heat a heavy pan and melt the fat. Once hot add the onions, celery and bell pepper and cook until a little translucent. Add the garlic and pork and cook till pork is done. Add the liver and stir until cooked.
  • Add the tomatoes and sprinkle the salt, pepper and spices, and stir well. Add the rice and stir it evenly in the pan. Add the parsley in a single layer.
  • Nestle stuffed little eggplant into the pan add the broth. Bring to a boil, cover with a lid and lower to a gentle simmer for 15 minutes, or until the eggplants are tender and all the water is absorbed.
  • Remove the pan from the heat. Take the lid off, cover with a tea towel and put the lid back on to allow it to steam for about 10 minutes.

Looking for more Southern-inspired recipes? Check out my other recipes below: