Stuffed Eggplant Creole Style
From cuzpat 14 years agoIngredients
- 2 eggplants, about 1 pound each shopping list
- 1/4 cup olive oil shopping list
- 3 tablespoons butter shopping list
- 1 small onion, chopped shopping list
- 2 green onions, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 cup peeled and chopped ripe tomatoes shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1/2 pound ground cooked ham shopping list
- 2 cups fresh French bread crumbs shopping list
- 2 tablespoons chopped coriander or parsley shopping list
How to make it
- 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.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- hungrybear Miner, MO
- clbacon Birmingham, AL
- snowcat17 Milwaukee, WI
- cuzpat Sikeston, Mo
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