CREOLE STUFFED EGGPLANT (AUBERGINE)
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
Provided by Julesong
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Heat the butter and olive oil together in large skillet.
- Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Add the diced bell pepper and continue to saute until the onion is golden.
- In the meantime, stem the eggplants and cut them in half lengthwise.
- With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
- Leave a sturdy shell of about 1/4" all around.
- Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
- Add a bit of water, just enough to keep the mixture moist.
- Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
- Stir in the bread crumbs.
- Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
- Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
- Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
- Serve with a bit of grated Parmesan for garnish.
- Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
EGGPLANT CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)
Provided by á-68271
Number Of Ingredients 22
Steps:
- PREPARATION: First prepare the Creole Sauce. Set aside. Creamy Crab Sauce: In a medium saucepan, melt 4 TBS butter over medium-low heat. Add the shallot and cook until tender. Stir in flour and cook for 2 minutes longer. Whisk in the milk until smooth. Cook the misture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 tsp salt and dash of Creole seasoning and the pepper. In a small bowl or measuring cup, whisk egg yolk. Whisk in about 1/2 cup of the hot mixture, then return to saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set Aside. Slice eggplant in 1/4-inch rounds; set aside. In a food processor, combine the bread crumbs, Parmesan cheese, parsley, and 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt, and a dash of pepper. Process until fine; pour into a shallow bowl or plate. In a small bowl, whisk 1 egg with 1 tablespoon milk. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, dip an eggplant slice in the egg mixture, then dip the slice in bread crumbs, turning to coat well. Put in the skillet. Repeat with several more slices until Skillet is full. Turn as the slices brown and continue cooking until both sides are nicely browned. Remove to paper towels and repeat with remaining slices, adding more oil to pan as necessary. On each appetizer plate,spoon some of the Creole sauce; place 2 slices of eggplant on the sauce, then top with some of the crab sauce. Makes about 8 servings.
CREOLE STUFFED EGGPLANT SOUP
It took three famous chefs to come up with this recipe, yet I still had to fiddle with it. Chef John Folse of New Orleans came up with the original recipe, Chef John Besh added his touch then Chef Peter Sclafani III tweaked it a bit more. My rendition suits my taste and depending on my mood I like it chunky and rustic, or...
Provided by Donna Graffagnino
Categories Other Soups
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. In a large stockpot, over medium heat melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes.
- 2. Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
- 3. Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
- 4. Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
- 5. Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
- 6. Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
- 7. *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
- 8. Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.
EGGPLANT CREOLE
Make and share this Eggplant Creole recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
- Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
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- Preheat the oven to 400°. Cover a large sheet pan with parchment and drizzle the parchment with olive oil.
- Do not peel any of the eggplants. Slice two of the eggplants in half lengthwise, and scoop out the flesh leaving ½ inch margin all around. Chop the pulp finely and put it on the sheet pan. Cut the third eggplant into 1” cubes. Add the cubes to the sheet pan.
- Squeeze as much juice out of the tomatoes as you can, reserving all the juice. Add the tomatoes to the sheet pan. Arrange the vegetables in one layer, drizzle with olive oil, and season with salt and pepper. Roast in the oven until dry and beginning to brown, about 30 minutes. Remove from oven and turn the heat down to 325°.
- Meanwhile, sauté the onions, bell pepper, and celery with a pinch of salt until very soft. Add garlic and cook for 1 minute. Add the reserved tomato juice and cook, stirring, for a minute or two. Add the wine and all of the herbs and spices. Bring to a boil and cook a few minutes until the liquid in the pan is reduced by about half. Remove from the heat.
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