RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE
Steps:
- Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.
EGGPLANT CASSEROLE WITH HAM AND SHRIMP
This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever.
Provided by creme brulette
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
- Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
- Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
- Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).
Nutrition Facts : Calories 327.5, Fat 9.1, SaturatedFat 1.7, Cholesterol 127.2, Sodium 1492.1, Carbohydrate 35.8, Fiber 8.1, Sugar 7.4, Protein 26.5
"BERINZILA" (EGGPLANT AND HAM)
I was given this recipe years ago by a friend. I am not sure what country the dish "Barinzila" comes from, but hope you enjoy it!
Provided by Mareesme
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 dg.
- Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels.
- Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes.
- Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain.
- Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese.
- Bake at 350 dg. for 30 minutes.
Nutrition Facts : Calories 365.3, Fat 21.2, SaturatedFat 10, Cholesterol 86.3, Sodium 112.2, Carbohydrate 21.3, Fiber 10.4, Sugar 9.4, Protein 21.8
EGGPLANT SHRIMP CASSEROLE
Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family. I also make a variation of this using lump crab meat which is also to die for delicious.
Provided by Debora Hotard
Categories Seafood
Time 1h
Number Of Ingredients 12
Steps:
- 1. Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
- 2. Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
- 3. Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.
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