Delmonico Baked Creole Eggplant Recipes

BAKED CREOLE EGGPLANT (AUBERGINE)

Baked Creole Eggplant (Aubergine) image

From the old Delmonico's Restaurant. 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!

Provided by Miss Annie

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggplants, diced (with or without peel)
1 onion, chopped
1 cup raw peeled shrimp, chopped
1 piece celery, chopped
1/2 cup butter or 1/2 cup oil
creole seasoning, to taste
salt & freshly ground black pepper, to taste
breadcrumbs or cracker crumb

Steps:

Boil eggplants until soft.
Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
Bake approximately 30 minutes at 350°F.

DELMONICO BAKED CREOLE EGGPLANT

Delmonico Baked Creole Eggplant image

Number Of Ingredients 10

Ingredients

2 eggplant, peeled, diced
1 onion, chopped
2 stalks celery, chopped
1 cup small shrimp
butter
1 tomato, chopped
Dash of Tabasco
1 Dash of Worcestershire sauce
1 bay leaf
1/4 cup seasoned bread crumbs

Steps:

Parboil eggplant. Sauté onion, celery, and shrimp in butter. Add tomato. Cook for several minutes. Add Tabasco, Worcester-shire, and bay leaf. Cook until desired consistency. Fold in eggplant. Place in greased baking dish. Top with seasoned bread crumbs. Bake at 350° for approximately 20 minutes.

Nutrition Facts : Nutritional Facts Serves

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