Baked Creole Eggplant (Aubergine)

"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:


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


  • 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.

Questions & Replies

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  1. 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. MrsMM
    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.
  3. racerchik
    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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