Creole Stuffed Eggplant
none
Description
Creole stuffed eggplant, a delicious eggplant recipe with southern notes.
Ingredients
- 2 large eggplants, about 1 pound each
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 cup chopped onion
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 8 ounces minced or ground cooked ham
- 2 cups fresh bread crumbs
- 2 tablespoons fresh chopped parsley
Methods/steps
- 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 medium-low heat. Cook eggplant shells, cut side down, for 5 minutes. Place shells in a shallow baking dish. Adding butter to skillet, saute the onions and garlic for 2 minutes. Add the reserved eggplant pulp, tomatoes, thyme, cayenne and pepper. Cook over high heat until most of the liquid has evaporated and the mixture has thickened.
- Remove from heat. Add in the ham, bread crumbs and coriander. Fill the eggplant shells with the mixture.
- Bake for 15 minutes, until only slightly browned.
Reviews
