Creole Stuffed Eggplant Aubergine Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 375°F.
• Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
• Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
• While eggplant shells are in oven, finely chop the eggplant pulp.
• In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
• Stir in parmesan cheese and HALF of the breadcrumbs.
• Turn oven down to 350°F Remove eggplant shells.
• Spoon mixture into eggplant shells.
• Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
• Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Heat the butter and olive oil together in large skillet.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Add the diced bell pepper and continue to saute until the onion is golden.
• In the meantime, stem the eggplants and cut them in half lengthwise.
• With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
• Leave a sturdy shell of about 1/4" all around.
• Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
• Add a bit of water, just enough to keep the mixture moist.
• Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
• Stir in the bread crumbs.
• Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
• Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
• Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
• Serve with a bit of grated Parmesan for garnish.
• Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

Steps:

• Wash and slice the eggplant.
• Sprinkle well with some salt in a strainer and let sit for 30 minutes.
• Rinse salt off well, and pat dry on towelling.
• Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
• Arrange eggplant in the bottom of a 9 x 13 baking pan.
• Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
• Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
• (or use peanut oil which does not get too absorbed into vegie.).
• After layering into your baking dish set oven to 350 degrees F.
• Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
• Add the tomatoes and cook two minutes.
• Add the paste, and water and spices.
• Cook until thickened.
• Pour over the eggplant evenly.
• Sprinkle with the romano cheese.
• Sprinkle with the cheddar cheese.
• Sprinkle with the black pepper freshly ground.
• Bake in the oven until cheese is melted and browned and all is heated thru.
• approximately 15 to 20 minutes.
• As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
• So the thickness of the sauce and doness of the eggplant is already almost to its peak.
• Alternative topping.
• 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

Steps:

• 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 or cracker crumbs.
• Bake approximately 30 minutes at 350°F.

Steps:

• Bake eggplant in a pan with water at 350° for 30 minutes.
• Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
• Scoop out eggplant pulp, leaving shell intact for stuffing.
• Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
• Add the cream sauce and cook together until heated through.
• Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
• Bake at 350° for 25 to 30 minutes or until tops are brown.