Creole Stuffed Eggplant Aubergine Food

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BAKED CREOLE EGGPLANT (AUBERGINE)



Baked Creole Eggplant (Aubergine) image

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!

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

CREOLE STUFFED EGGPLANT (AUBERGINE)



Creole Stuffed Eggplant (Aubergine) image

I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)

Provided by Julesong

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

Steps:

  • Preheat oven to 375 degrees F.
  • Heat the butter and olive oil together in large skillet.
  • Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  • Add the diced bell pepper and continue to saute until the onion is golden.
  • In the meantime, stem the eggplants and cut them in half lengthwise.
  • With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
  • Leave a sturdy shell of about 1/4" all around.
  • Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
  • Add a bit of water, just enough to keep the mixture moist.
  • Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
  • Stir in the bread crumbs.
  • Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
  • Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
  • Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
  • Serve with a bit of grated Parmesan for garnish.
  • Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

ITALIAN-STYLE STUFFED AUBERGINES



Italian-style stuffed aubergines image

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
handful fresh white breadcrumbs

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
  • Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
  • When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

EGGPLANT STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Steps:

  • Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
  • Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
  • Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
  • Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
  • Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

EGGPLANT (AUBERGINE) CREOLE CASSEROLE



Eggplant (Aubergine) Creole Casserole image

tasty and easy recipe. serve with a garden green salad, with large slivers of parma cheese and a glass of red wine. Delicious.

Provided by andypandy

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 19

3 medium eggplants, washed and sliced into rounds
1 tablespoon olive oil or 1 tablespoon peanut oil, which will not absorb as much into the eggplant when frying
2 medium onions, cut into quarters
3 garlic cloves, chopped
7 fresh peeled tomatoes, quartered
2 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
1 scotch bonnet pepper, seeded and finely chopped
1 stalk celery, chopped
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil
3 tablespoons tomato paste
1/2 cup warm water
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1/4 cup grated cheddar cheese
1/4 cup grated romano cheese

Steps:

  • Wash and slice the eggplant.
  • Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  • Rinse salt off well, and pat dry on towelling.
  • Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  • Arrange eggplant in the bottom of a 9 x 13 baking pan.
  • Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  • Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  • (or use peanut oil which does not get too absorbed into vegie.).
  • After layering into your baking dish set oven to 350 degrees F.
  • Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  • Add the tomatoes and cook two minutes.
  • Add the paste, and water and spices.
  • Cook until thickened.
  • Pour over the eggplant evenly.
  • Sprinkle with the romano cheese.
  • Sprinkle with the cheddar cheese.
  • Sprinkle with the black pepper freshly ground.
  • Bake in the oven until cheese is melted and browned and all is heated thru.
  • approximately 15 to 20 minutes.
  • As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  • So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  • Alternative topping.
  • 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

WW 2 POINTS STUFFED EGGPLANT (AUBERGINE)



Ww 2 Points Stuffed Eggplant (Aubergine) image

Make and share this Ww 2 Points Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parrot Head Mama

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -4 ounces baby eggplants
1 teaspoon olive oil
1 tablespoon chopped onion
1 tablespoon chopped bell pepper
1 minced garlic clove
1/4 cup part-skim ricotta cheese
1 egg
2 tablespoons seasoned dry bread crumbs
2 ounces shredded fat free mozzarella cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells.
  • Heat oven to 350 dregrees.
  • In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender.
  • Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings.
  • Spray 10x6 pan and spoon mixture into each eggplant shell.
  • Place shells in pan.
  • Bake about 25 minutes.
  • Remove and sprinkle each with mozzaerlla.
  • Broil until cheese is melted.

Nutrition Facts : Calories 91, Fat 3.8, SaturatedFat 1.4, Cholesterol 60.2, Sodium 351.4, Carbohydrate 5.4, Fiber 1.1, Sugar 1.1, Protein 8.6

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Faith lt3

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 large eggplants
2 tablespoons water
1 medium onion, chopped
3 garlic cloves, minced
6 sprigs fresh parsley, chopped
1/2 cup breadcrumbs
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juice of
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper
12 slices tomatoes
4 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  • Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  • Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
  • Bake in preheated oven for 30 minutes.

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