Creole & Cajun  eggplant recipes

New Orleans Cookbook

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. New Orleans Cookbook whose authenticity dependability, and wealth of information have made it a classic
 

Creole Eggplant

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

Creole Eggplant Directions

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 to taste
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

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