Creole stuffed eggplant, a delicious eggplant recipe with soul notes in the dish.
Ingredients
2 eggplant (large, about 1 lb each)
3 tablespoons olive oil
3 tablespoons butter
1⁄3 cup onion (chopped)
2 cloves garlic (minced)
1 can tomato (drained, diced, one 14.5 oz can)
1⁄2 teaspoon thyme (dried)
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon pepper (frehsly ground black pepper)
8 ounces ham (cooked, minced or ground)
2 cups breadcrumb (fresh)
2 tablespoons parsley (fresh leaves, chopped)
Instructions
- Preheat oven to 400°F
- Cut the eggplants in half, lengthwise. Remove pulp to make a shell, 1/2 inch thick. Chop the pulp coarsely, set aside.
- Heat the olive oil in a large skillet over medium-low heat. Cook eggplant shells, cut side down, for 5 minutes. Place shells in a shallow baking dish. Adding butter to skillet, saute the onions and garlic for 2 minutes. Add the reserved eggplant pulp, tomatoes, thyme, cayenne and pepper. Cook over high heat until most of the liquid has evaporated and the mixture has thickened.
- Remove from heat. Add in the ham, bread crumbs and parsley. Fill the eggplant shells with the mixture.
- Bake for 15 minutes, until only slightly browned.
Yield
4 servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes