Creole Eggplant Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
2 tbsp: Vegetable oil,
1: Onion, finely chopped
1/2 cup: Celery, finely chopped
1 centiliter: Garlic, minced
1 cup: Ground beef,
1/2 cup: Water,
1: Egg, beaten
1 1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Red pepper,
1 tsp: Creole seasoning,
2 tbsp: Butter,
1/2 cup: Bread crumbs,
5: Green onion tops, finely chopped
3: Parsley, finely chopped
Toasted bread crumbs,
Directions:
Peel eggplant. Drop whole eggplants and 2 teaspoons salt into boiling
water. Boil until tender. Drain. Split in half and remove larger
seeds to prevent bitterness. Mash eggplant with potato masher. Heat
oil in large skillet . Add onion, celery and garlic. Saute 2
minutes. Add meat and brown well on slow heat. Add water, cover and
simmer 30 minutes. Add more water if necessary - meat should not be
dry. Add mashed eggplant and blend well. Add egg, stirring to
prevent curdling. Add salt, black and red pepper, Creole seasoning,
butter and bread crumbs. Blend. Remove from heat. Add onion tops and
parsley. Place in 1 1/2 quart baking dish.
Top with bread crumbs. Bake in preheated 350F oven 10-15 minutes.
Source from luhu.jp
water. Boil until tender. Drain. Split in half and remove larger
seeds to prevent bitterness. Mash eggplant with potato masher. Heat
oil in large skillet . Add onion, celery and garlic. Saute 2
minutes. Add meat and brown well on slow heat. Add water, cover and
simmer 30 minutes. Add more water if necessary - meat should not be
dry. Add mashed eggplant and blend well. Add egg, stirring to
prevent curdling. Add salt, black and red pepper, Creole seasoning,
butter and bread crumbs. Blend. Remove from heat. Add onion tops and
parsley. Place in 1 1/2 quart baking dish.
Top with bread crumbs. Bake in preheated 350F oven 10-15 minutes.
Source from luhu.jp