Stuffed Eggplant Creole Style |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Great cajun recipes! Ingredients:
2 eggplants, about 1 pound each |
1/4 cup olive oil |
3 tablespoons butter |
1 small onion, chopped |
2 green onions, chopped |
2 cloves garlic, minced |
1 cup peeled and chopped ripe tomatoes |
1/2 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/2 teaspoon freshly ground pepper |
1/2 pound ground cooked ham |
2 cups fresh french bread crumbs |
2 tablespoons chopped coriander or parsley |
Directions:
1. Cut the eggplants in half lengthwise and remove pulp to make a scooped out shell, 1/2 inch thick. Chop the eggplant pulp and set aside. Heat the olive oil in a large skillet and gently cook the eggplant shells, cut side down, for 5 minutes longer. Remove shells to a shallow baking dish. Add butter to pan, with any remaining oil, and sauté onions and garlic for 2 minutes. Add reserved eggplant pulp, tomatoes, thyme, cayenne and pepper and cook over brisk heat until most of the liquid has evaporated and the mixture is thick. Remove from heat and mix in ham, bread crumbs and coriander. Fill the eggplant shells and bake in a preheated 400F oven for 15 minutes or until slightly browned.
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