Best Eggplant Creole Recipes

CREOLE STUFFED EGGPLANT (AUBERGINE)

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 STUFFED WITH CREOLE SHRIMP

Steps:

• Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
• Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
• Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
• Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
• Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 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.

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.

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.

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.

CREOLE STUFFED EGGPLANT SOUP

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.

CREOLE EGGPLANT SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
• Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
• Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
• Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
• Nutrition Information
• Per serving:
• Calories: 144
• Total fat: 6g
• Protein: 2g
• Fiber: 2g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 45mg

EGGPLANT AND BEEF CREOLE

Steps:

• Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
• Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
• Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
• Turn eggplant, spray with pan spray and continue broiling to brown on second side.
• Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
• Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
• Remove the eggplant.
• Wash and dry the oregano and chop; stir in with the hot pepper flakes.
• Cut up the eggplant and stir into the pan, seasoning with salt and pepper.