With slight tweaking by me, of course.
Baked Creole Eggplant
(from 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!
- 2 eggplants, diced
- 1 onion
- 1 cup raw peeled shrimp
- 1 piece celery
- 1/2 cup butter or oil
- Creole seasoning, to taste
- Salt and freshly ground black pepper, to taste
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. Bake approximately 30 minutes at 350°F.
French Fried Eggplant
(from Galatoire's Restaurant)
- 1 large, long eggplant
- 1 egg
- 3/4 cup milk
- Flour
- Salt and white pepper to taste
- Oil for deep frying
- Powdered sugar
Peel eggplant and cut to size of large French fries. Soak 30 minutes in
salted water. Rince and pat dry. Make a batter with egg and milk and
season well with salt and pepper. Dip eggplant into batter, roll in
flour and deep fry until golden. Sprinkle with additional salt and
serve with powdered sugar. Serves 4 as hors d'oeuvre with cocktails, or
as vegetable with entree.
Stuffed Eggplant
(from the Bon Ton Restaurant)
- 6 medium eggplants
- 1 pound small shrimp
- 1 pound white lump crab meat
- 4 bell peppers
- 4 medium onions
- 1/2 cup parsley
- 3 pods garlic
- Salt and pepper to taste
- 1/2 cup celery
- Bread crumbs
Boil eggplants until soft; then dig out meat. Save eggplant shells.
While you are doing this, fry bell peppers, onion, celery, and garlic
together until limp, then add eggplant meat. Let smother on medium fire
till most water is cooked out, then add shrimp. Cook for another 20
minutes, then put all of this in another bowl and fold in crab meat and
parsley. Let cool a little, then add enough bread crumbs to be firm
enough to stuff shells. Sprinkle a little bread crumbs on top and
paprika. Then sprinkle a little oil or oleo on top. Bake till done or
brown in 350°F oven. Serves 12.
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Chuck Taggart
(e-mail chuck)