Vegetarian Eggplant Dressing with a Cheesy Twist
Sneak Preview: This Vegetarian Eggplant Dressing is a flavorful, veggie-packed twist on traditional Southern comfort food. It’s a hearty side dish or a satisfying vegetarian main course with a Southwestern kick.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Have you watched Heartland? The young neighbor Mallory has a way of calling things like she sees them. When presented with Shepherd’s Pie, she famously quipped, “It looks more like something the shepherd stepped in.”
Cooked eggplant may not be photogenic, but it sure is flavorful.
Ingredients and Substitutions
EGGPLANT: Peel larger or older eggplants for better texture; smaller ones can stay unpeeled
ONIONS: Use white or yellow onion; frozen chopped onions save time
CELERY: Celery freezes well—handy for recipes like this
RED BELL PEPPERS: Yellow or orange peppers also work; green peppers add a slightly bitter flavor
MUSHROOMS: Fresh white button mushrooms are a good choice
MILK: Use any type of milk you have on hand
SAGE: Substitute poultry seasoning, thyme, or savory if no sage available
GREEN CHILES: Chopped canned chiles add a Southwestern kick
CORN: Fresh corn is best; frozen works fine too
CORNBREAD: Leftover cornbread is ideal; substitute rice or quinoa if needed
CHEDDAR CHEESE: Medium, sharp, or extra sharp—your choice
How to Make Vegetarian Eggplant Dressing
Sauté onions, celery, peppers, garlic, sage, and mushrooms in butter until softened.
Vegetarian Eggplant Dressing with a Cheesy Twist
Ingredients
- 1 small to medium eggplant,
- 2 tablespoons butter
- ½ cup (80 g) onions, chopped
- ½ cup (50 g) celery, chopped
- ¼ cup (37 g) red pepper, chopped
- 1 teaspoon garlic, minced
- 4 ounce (113 g) button or portobello mushrooms, sliced
- 1 teaspoon ground sage
- 1 tablespoon unbleached all-purpose flour
- 1 cup (227 g) low-fat milk
- 1 4-oz can (113 g) can chopped green chiles
- 1 cup (154 g) corn, fresh or frozen
- 1½ cups (153 g) stale cornbread, crumbled
- ½ teaspoon salt
- Freshly ground black pepper
- 2 oz (56 g) Cheddar cheese, shredded
Instructions
Cook the Eggplant
- Use greased grill pan or skillet to cook slices of 1 small to medium eggplant, , flipping when browned. See the picture above. Set aside.
Prepare the Vegetables
- Melt 2 tablespoons butter in a large skillet. Add ½ cup (80 g) onions, chopped , ½ cup (50 g) celery, chopped , ¼ cup (37 g) red pepper, chopped , and 1 teaspoon garlic, minced and saute until soft. Add 4 ounce (113 g) button or portobello mushrooms, sliced and 1 teaspoon ground sage to the skillet and cook another 3-4 minutes.
Make the Sauce
- Sprinkle 1 tablespoon unbleached all-purpose flour over the cooked veggies. Stir to distribute evenly. Add 1 cup (227 g) low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.
Assemble
- Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.
Bake and Add Cheese
- Cook at 350˚F (180˚C) for 20-25 minutes. Sprinkle 2 oz (56 g) Cheddar cheese, shredded over the top during the last 10 minutes.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Nope! Grilling or sautéing is all you need for this recipe.
Yes! Once cooled, store it in an airtight container and reheat in the oven or microwave.
Final Thoughts
This dish is more than just “dressing.” Pair it with brisket, ribs, or grilled sausage for a crowd-pleasing combo that’s anything but ordinary.
If you often have leftover cornbread, you might want to try this recipe for Green Chile and Yellow Squash Casserole. However, if you need a cornbread recipe, this Sweet Jalapeno Cornbread is our favorite.
If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
My husband’s beloved grandma used to make eggplant dressing – and I’ve missed it for years now. Don’t think this is the same recipe as her’s since she used stovetop stuffing mix in her’s but this sounds mighty tasty, so I’ll try this out on the clan ;0}
Bobbie,
For years, Wyatt’s cafeteria used to make an eggplant dressing with white bread. I think it was quite popular. Wonder if Grandma’s recipe was anything like that one. Thanks for writing.
The Wyatts eggplant dressing is what I want to make!! It wascso good..do yiu have tge recipe??
That was a good recipe. I used to have it but can’t find it now. Did you try to Google it? paula
Eggplant in its natural state is one of the most beautiful vegetables ever- so many gorgeous shades of purple and pink. Cooked eggplant however will never win any beauty contest, but I can forgive it because it is just so delicious! This sounds like a great way to prepare it. 🙂