Easy Eggplant Creole Recipes

CREOLE EGGPLANT CASSEROLE

Steps:

• Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
• Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
• Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.

EGGPLANT CREOLE

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.

BAKED CREOLE EGGPLANT (AUBERGINE)

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.

EGGPLANT CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)

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.

EGGPLANT (AUBERGINE) CREOLE CASSEROLE

Steps:

• Wash and slice the eggplant.
• Sprinkle well with some salt in a strainer and let sit for 30 minutes.
• Rinse salt off well, and pat dry on towelling.
• Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
• Arrange eggplant in the bottom of a 9 x 13 baking pan.
• Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
• Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
• (or use peanut oil which does not get too absorbed into vegie.).
• After layering into your baking dish set oven to 350 degrees F.
• Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
• Add the tomatoes and cook two minutes.
• Add the paste, and water and spices.
• Cook until thickened.
• Pour over the eggplant evenly.
• Sprinkle with the romano cheese.
• Sprinkle with the cheddar cheese.
• Sprinkle with the black pepper freshly ground.
• Bake in the oven until cheese is melted and browned and all is heated thru.
• approximately 15 to 20 minutes.
• As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
• So the thickness of the sauce and doness of the eggplant is already almost to its peak.
• Alternative topping.
• 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.