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    You are in: Home / Recipes / Baked Creole Eggplant (Aubergine) Recipe
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    Baked Creole Eggplant (Aubergine)

    Average Rating:

    3 Total Reviews

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    • on May 18, 2003

      This was good, I used red onion to get some color contrast and since I had a bag of cooked shrimp in the freezer, I used some of those and added them to the celery and onion after they were sauteed to heat the shrimp. I used about 1 Tablespoon of creole seasoning (I used Tony Chachere's), no salt (the seasoning had enough) and about 1/2 T. freshly ground black pepper. For the topping, I used crushed Ritz crackers. I think next time, I'll just quickly parboil the eggplant since boiling it until it was soft and then the second cooking in the casserole caused it to be a little too mushy for our tastes. BUT, the flavor was great, thanks Miss Annie for this recipe, I'll be doing it again!

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    • on January 01, 2008

      Just finished this for dinner... I would give this 3 stars, because I 'followed' directions. DH gave it 4 easy, and has requested it again this week. A couple of things- 'to taste' means a lot of things to a lot of people. For me, using creole seasoning liberally, and then salt, like I normally do 'to taste' made this almost inedible for me. It was entirely too salty, and I should have followed the advice of a previous reviewer- Tony Chachere's had plenty salt. I would also recommend using a smaller casserole dish, so that it ends up more compacted, ours was too little food for too big a pan. Also, I will also only par boil the eggplant, because it was very mushy. And, I added garlic, like a previous reviewer, as well as a dash of cayenne for pizzazz. Having said all this, I will make this again, using a light hand with some things. :) The taste IS great, and it's nice to have a new eggplant recipe. I think this would be great done in individual casserole dishes for a dinner party- maybe with some type of grilled chicken main dish. Thanks for sharing.

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    • on December 11, 2007

      This was really good. I used a pound of shrimp, no celery (I didn't have any), and I added some chopped garlic. I also added some parmesan cheese and breadcrumbs to the mixture before I put the breadcrumbs on top. Very, very good. I will definitely make this again. Thanks Miss Annie!

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    Nutritional Facts for Baked Creole Eggplant (Aubergine)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.0
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 14.8 g
    Cholesterol 171.5 mg
    Sodium 295.7 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 8.1 g
    Sugars 6.5 g
    Protein 14.6 g

    The following items or measurements are not included:


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