Creole Eggplant

Course : Eggplant
Serves: 6
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2 medium eggplants
2 tablespoons vegetable oil
1 medium Onion -- finely chopped
1/2 cup celery -- finely chopped
10 milliliters garlic -- minced
1 cup ground beef
1/2 cup water
1 large egg -- beaten
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon creole seasoning
2 tablespoons butter
1/2 cup bread crumbs
5 medium green onion tops -- finely
3 bunch parsley -- finely chopped
1 Cup toasted bread crumbs

Preparation / 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.

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