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!
- 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