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Eggplant CreoleMain Dishes & Casseroles
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Submitted by Dale's Kitchen In Memory of Meredith Begnaud
Ossun, La
on Wednesday, August 03, 2005
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Fun facts from www.thefresh1.com - In 16th century Spain, the eggplant was believed to be an aphrodisiac. Europeans believed eggplants caused insanity, and called it the Mad Apple. Eggplants are best known for their purple color, but they are available in a wide variety of lavender shades-even striped! |
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| Ingredients |
| 1 large eggplant |
3 tbsp butter or margarine |
| 3 tbsp flour |
3 large tomatoes peeled and slices (or sub with canned tomatoes) |
| 1/2 cup thinly sliced peppers |
1 small onion thinly sliced |
| 1 tsp salt |
1 small bay leaf |
| 2 whole cloves |
1 cup buttered bread crumbs |
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| | | Directions | | Slice the eggplant crosswise; peel and cut into one inch cubes. Cook in boiling salted water for 10 minutes. Drian and place the eggplant into a buttered casserole. In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, the onion, salt, pepper, bayleaf and cloves. Cook for five minutes and pour over eggplant; cover with a thin layer of buttered bread crumbs. Bake in a 350 degrees oven for 10 minutes and serve hot. |
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