Eggplant Creole

6 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
5.0/5 (1)
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 eggplant, tomato, and bell pepper casserole is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom’s wonderful eggplant cooking.

Ingredients

6 servings
  • 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
  • Black pepper to taste
  • 1 small bay leaf
  • 2 whole cloves
  • 1 cup buttered bread crumbs
  • 2 tbsp butter (for breadcrumbs)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes until tender.
  3. Drain well and place the eggplant into a buttered casserole dish.
  4. In another pan, melt the 3 tablespoons butter over medium heat, add the flour and stir until well blended to make a light roux. Add the tomatoes, peppers, onion, salt, black pepper, bay leaf and cloves. Cook for 5 minutes, stirring occasionally, until vegetables soften.
  5. Pour the tomato mixture over the eggplant in the casserole dish.
  6. Prepare the buttered breadcrumbs: Melt 2 tablespoons 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, about 3-4 minutes. (Or buy a package of seasoned croutons, place in a zip-top bag and crush with a rolling pin.)
  7. Cover the casserole with a thin layer of the buttered bread crumbs.
  8. Bake for 10 minutes until heated through and breadcrumbs are golden. Serve hot.

Common Problems and Solutions

Q: Why is my eggplant mushy?

A: Don't overboil the eggplant - 10 minutes is usually enough. It should be tender but still hold its shape. Drain it well before placing in the casserole dish to avoid excess moisture.

Q: Can I make this ahead?

A: Yes! Assemble the casserole without the breadcrumb topping, cover and refrigerate. Add the breadcrumbs just before baking, and you may need to add 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

Choose a firm, glossy eggplant without soft spots. The light roux in this recipe should only cook for a minute or two - just long enough to blend the butter and flour before adding the vegetables. If you don’t have fresh tomatoes, you can use a 14.5-oz can of diced tomatoes, drained.

Ingredient Substitutions

  • fresh tomatoes: one 14.5-oz can diced tomatoes, drained
  • bell peppers: poblano peppers or banana peppers
  • butter: olive oil or vegetable oil

Equipment Needed

  • Large pot for boiling eggplant
  • Casserole dish (2-quart size works well)
  • Medium saucepan for making the tomato mixture
  • Small skillet for toasting breadcrumbs

Historical Context

Eggplant found its way to Louisiana through Mediterranean and African culinary traditions, becoming a staple in Creole cooking. This casserole-style preparation represents home cooking at its finest - economical, delicious, and perfect for feeding a family.