Eggplant Creole

2005-08-03

Eggplants have quite an eclectic history, but have always been delicious. For those who haven’t ventured too far out of their culinary norm, this is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom’s wonderful eggplant cooking.

Ingredients

  • 1 large eggplant
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • 3 large tomatoes, peeled and sliced
  • 1/2 cup peppers, thinly sliced
  • 1 small onion, thinly sliced
  • 1 tsp salt
  • 1 small bay leaf
  • 2 whole cloves
  • 1 cup buttered bread crumbs

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.

Step 3

Drain and place the eggplant into a buttered casserole dish.

Step 4

In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.

Step 5

Pour the mixture over eggplant.

Step 6

Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.

Step 7

Cover with a thin layer of the buttered bread crumbs.

Step 8

Bake for 10 minutes and serve hot.

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