MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
CREOLE EGGPLANT SOUP
Steps:
- Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
- Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
- Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
- Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 144
- Total fat: 6g
- Protein: 2g
- Fiber: 2g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 45mg
CREOLE STUFFED EGGPLANT (AUBERGINE)
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
Provided by Julesong
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
EGGPLANT STUFFED WITH CREOLE SHRIMP
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 16
Steps:
- Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
- Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
- Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
- Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
- Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams
CREOLE STUFFED EGGPLANTS
Steps:
- 1. Preheat the oven to 400˚F. 2. Cut the eggplants in half and hollow out the centers, leaving a 1/2-inch thick shell. Coarsely chop the scooped-out pulp and set aside. Rub the halved shells, inside and out with 1/2 cup of the olive oil, and place them in a baking dish. 3. Bake the eggplant shells until just soft, about 15 minutes. Set them aside. Lower the oven temperature to 325˚F. 4. Heat the tablespoon of oil in a large, heavy saucepan over medium heat. Add the flour and cook, stirring until peanut butter-coloured, about 10 minutes. Add one-fourth of the chopped onion, the chile pepper, and the lovage, and sauté for about 2 minutes. Add the garlic, the remaining 1/2 cup of olive oil and the reamining chopped onion. Cook until the onion is soft, about 7 minutes. 5. Lower the heat to medium and add the totato, hot sauce, Worchestershire sauce, fish sauce, salt, black pepper, and about 2 tbsp water - enough to make a thick suace-like consistency. Cook for 2 minutes. Add the reserved eggplant plulp, and cook until all the ingredients have softened, about 5 minutes. 6. Add 1/2 cup of the bread crumbs and 3 tablespoons of the cheese. Take the pan off the heat. 7. Beat the egg white lightly in a bowl, and combine it thoroughly with the stuffing mixture. Stuff the eggplant halves, and dust the tops with the remaining bread crumbs and the remaining cheese. 8. Bake until cheese and bread crumbs have browned, 15 to 20 minutes. Serve immediately.
More about "creole stuffed eggplant soup recipes"
CREOLE EGGPLANT SOUP - VEGKITCHEN
Web Dec 14, 2012 1 large onion, finely chopped 3 medium celery stalks, finely diced 2 medium carrots, peeled and chopped or sliced 2 to 3 cloves …
From vegkitchen.com
Estimated Reading Time 2 mins
From vegkitchen.com
Estimated Reading Time 2 mins
CREOLE EGGPLANT WITH SHRIMP | LOUISIANA KITCHEN & CULTURE
Web Preheat oven to 350˚F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
STUFFED EGGPLANT CREOLE - RECIPE - COOKS.COM
Web Cut eggplant in halves and scoop out the pulp, leaving a shell 1/4 inch thick; finely chop pulp. Saute bacon until soft, add onion and green pepper. Cook until soft.
From cooks.com
From cooks.com
CREOLE/CAJUN: GUMBOS, BISQUES & SOUPS - GUMBO PAGES
Web Gumbo du Monde: Chuck's recipe (with chicken, andouille, shrimp, crabs and okra) Simple Chicken and Sausage Gumbo. Gumbo de Savoy: Marc Savoy's recipe for chicken and …
From gumbopages.com
From gumbopages.com
CREOLE STUFFED EGGPLANT RECIPE
Web Preheat oven to 375℉ (190℃).. Heat the oil in large skillet. Add the onion, celery, and garlic and sauté over low heat until the onion is translucent. Add the green pepper and …
From recipeland.com
From recipeland.com
SHRIMP-STUFFED EGGPLANT - LOUISIANA COOKIN
Web Jun 24, 2022 Working in batches, fry eggplant until golden brown, 3 to 4 minutes. Let drain on paper towels. In a large saucepan, heat 1 tablespoon butter over medium-high heat. …
From louisianacookin.com
From louisianacookin.com
CREOLE STUFFED EGGPLANT | RECIPE
Web Preheat oven to 400°F; Cut the eggplants in half, lengthwise. Remove pulp to make a shell, 1/2 inch thick. Chop the pulp coarsely, set aside. Heat the olive oil in a large skillet over …
From worldfoodwine.com
From worldfoodwine.com
CREOLE STUFFED EGGPLANT - LITTLE COASTAL KITCHEN
Web Instructions. Preheat the oven to 400°. Cover a large sheet pan with parchment and drizzle the parchment with olive oil. Do not peel any of the eggplants. Slice two of the …
From littlecoastalkitchen.com
From littlecoastalkitchen.com
STUFFED EGGPLANT SOUP - GUMBO PAGES
Web 1 cup chopped green onions 1 cup chopped parsley In a large stock pot, melt the butter and saute the eggplant until slightly soft. then add the celery, bell peppers, garlic and …
From gumbopages.com
From gumbopages.com
ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
Web Nov 22, 2021 2 tablespoons olive oil, 1 large onion, ½ teaspoon ground cumin, ½ teaspoon paprika, 4 cloves garlic, ¼ teaspoon ground black pepper. Add the reserved roasted …
From theendlessmeal.com
From theendlessmeal.com
CREOLE EGGPLANT SOUFFLé - RECIPE - COOKS.COM
Web Preheat oven to 350°F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside. Rinse out …
From cooks.com
From cooks.com
EGGPLANT CREOLE | FATFREE VEGAN KITCHEN
Web Jul 18, 2006 Instructions. 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 …
From blog.fatfreevegan.com
From blog.fatfreevegan.com
EGGPLANT CREOLE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
Web Aug 3, 2005 Preheat oven to 350 degrees. Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes. Drain and place the eggplant into a buttered …
From realcajunrecipes.com
From realcajunrecipes.com
CREOLE STUFFED EGGPLANT - VEGKITCHEN
Web Jul 17, 2014 Ingredients 2 tablespoons olive oil 1 large onion finely chopped 1 large celery stalk finely diced 1 small green bell pepper finely chopped 2 cloves garlic minced 1 ½ …
From vegkitchen.com
From vegkitchen.com
STUFFED EGGPLANT SOUP - CREOLE CAJUN CHEF
Web It’s still cold here in Arkansas. Here is a play on one of my mom’s specialities, Stuffed Eggplant. 2 sticks Butter 6 cups Eggplant, peeled and diced 2 cups Onions, chopped 1 …
From creolecajunchef.com
From creolecajunchef.com
CREOLE STUFFED EGGPLANT RECIPE - COOKEATSHARE
Web Boil eggplants for 8-10 min. Cut in half lengthwise and dig out pulp. Reserve eggplant shells. Place pulp in large bowl. Saute/fry peppers, onions, celery and garlic together till …
From cookeatshare.com
From cookeatshare.com
CREOLE STUFFED EGGPLANT RECIPE | CDKITCHEN.COM
Web Preheat oven to 375F. Heat the oil in large skillet. Add the onion, celery and garlic and saute over low heat until the onion is translucent.
From cdkitchen.com
From cdkitchen.com
28 BEST GROUND BEEF RECIPES
Web May 30, 2023 MattOlay V-H. Stretch ground beef into a few more servings with black beans so you can spend your weekly grocery budget wisely. This recipe only requires …
From allrecipes.com
From allrecipes.com
You'll also love