Baked Creole Eggplant (Aubergine)

Name: Baked Creole Eggplant (Aubergine)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 eggplants, diced (with or without peel); 1 onion, chopped; 1 cup raw peeled shrimp, chopped; 1 piece celery, chopped; 1/2 cup butter or 1/2 cup oil; creole seasoning, to taste; salt & freshly ground black pepper, to taste; breadcrumbs or cracker crumb

(3)

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!

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READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

eggplants, diced (with or without peel)
1

onion, chopped
1

cup raw peeled shrimp, chopped
1

piece celery, chopped
¹⁄₂

cup butter or 1/2 cup oil
creole seasoning, to taste
salt & freshly ground black pepper, to taste
breadcrumbs or cracker crumb

DIRECTIONS

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

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