Baked Creole Eggplant (Aubergine)

Total Time
Prep 20 mins
Cook 30 mins

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!

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.
Most Helpful

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!

Hey Jude May 18, 2003

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.

MrsMM January 01, 2008

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!

racerchik December 11, 2007