Baked Creole Eggplant (Aubergine)

READY IN: 50mins
Recipe by Miss Annie

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

Top Review by Hey Jude

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!

Ingredients Nutrition

  • 2 eggplants, diced (with or without peel)
  • 1 onion, chopped
  • 236.59 ml raw peeled shrimp, chopped
  • 1 piece celery, chopped
  • 118.29 ml butter or 118.29 ml oil
  • creole seasoning, to taste
  • salt & freshly ground black pepper, to taste
  • breadcrumbs or cracker crumb


  1. Boil eggplants until soft.
  2. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
  3. Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
  4. Bake approximately 30 minutes at 350°F.

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