Baked Creole Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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! 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 |
Directions:
1. Boil eggplants until soft.
2. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
3. Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
4. Bake approximately 30 minutes at 350°F.
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