Creole & Cajun eggplant recipes
Eggplant Recipes
luv2garden.com - Abigal Gordon's Gardens
Ingredients
1 large eggplant
3 tablespoons butter
1 medium onion/ chopped
1 cup diced tomatoes
2 teaspoons salt
1 cup grated Cheddar cheese
1 cup bread crumbs
1/2 teaspoon baking powder
black pepper to taste
Peel, slice, and boil eggplant in water until tender, about 15 to 20 minutes. Drain and mash.
Put 2 tablespoons of bacon grease or butter into frying pan and add chopped onion.
Sauté onion, add tomatoes, salt, and pepper; simmer a few minutes. Combine with eggplant, cheese, 3/4 cup bread crumbs.
Add baking powder. Put into greased casserole.
Sprinkle with other tablespoon of bacon grease or butter and remaining crumbs.
Bake at 325 degrees for 25 minutes.
Baked Creole Eggplant & Shrimp
That's the old classic Delmonico's, before it became Emeril's Delmonico.
I have no idea if this dish or anything like it is still on the menu,
but it's most certainly worth making at home ... a Creole classic!
2 diced eggplants,
1 large onion
1 cup raw peeled/de-veined shrimp
1 stalk celery
1/2 cup bacon grease -or- vegetable oil
Creole Seasoning
Salt and black pepper, to taste
Boil eggplants until soft.
Sauté onion, chopped shrimp, and celery in bacon grease -or- vegetable oil
Combine with eggplant.
Put in baking pan and sprinkle with breadcrumbs. Bake 30-40 minutes at 350°F.
Cajun Baked Seafood Eggplant
3 medium peeled and diced eggplants
1/2 cup butter
1/4 pound diced hot link sausage
1/4 pound diced chicken gizzards
3 green bell peppers, seeded and chopped
3 medium onions, chopped
2 garlic cloves, minced
1 bunch chopped green
onions
1/2 cup celery, chopped
1/2 pound fresh small
shrimp, peeled and de-veined
1 cup cooked rice
1/4 cup fresh parsley,
chopped
1 teaspoon Italian seasoning Salt to taste
1/2 pound lump crabmeat
1/2 cup Italian bread
crumbs
2 to 3 tablespoons butter
Lemon slices and chopped fresh parsley - garnish
DIRECTIONS
Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high
heat.
Add sausage and gizzards and sauté until browned, about 5 minutes.
Stir in eggplant, bell pepper, onion, garlic, green onion and celery.
Continue to cook about 15 minutes, stir-ring occasionally.
Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.
Preheat oven to 350 degrees.
Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter.
Spoon into individual
ramekins
Sprinkle with remaining bread crumbs and dot with butter.
Bake until tops are browned. Garnish with lemon and parsley. Serve right away. Serves 8
Eggplant Recipes Eggplant Parmesan Eggplant Croquettes Italian Eggplant Japanese Eggplant Recipes Eggplant Steaks Lebanese Eggplant Eggplant Linguine Mexican Eggplant Recipes
Asparagus Recipes Berry Recipes Blueberry Recipes Carrot Recipes Carrot Cake Recipes Crock-pot Recipes Ice-Cream Recipes Onion Recipes Pickle Recipes Pumpkin Recipes Rhubarb Recipes Strawberry Recipes Tomato Recipes
Custom Search
|