CREOLE EGGPLANT SOUP
Steps:
- Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
- Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
- Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
- Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 144
- Total fat: 6g
- Protein: 2g
- Fiber: 2g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 45mg
CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
EGGPLANT CREOLE
Make and share this Eggplant Creole recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
- Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
CREOLE EGGPLANT CASSEROLE
There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.
Provided by graniteangel
Categories Creole
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
- Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
- Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.
Nutrition Facts : Calories 240.1, Fat 6.7, SaturatedFat 2.4, Cholesterol 20.6, Sodium 808.7, Carbohydrate 35.6, Fiber 9.2, Sugar 8.2, Protein 11.5
EGGPLANT STUFFED WITH CREOLE SHRIMP
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 16
Steps:
- Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
- Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
- Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
- Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
- Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams
EGGPLANT AND BEEF CREOLE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
- Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
- Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
- Turn eggplant, spray with pan spray and continue broiling to brown on second side.
- Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
- Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
- Remove the eggplant.
- Wash and dry the oregano and chop; stir in with the hot pepper flakes.
- Cut up the eggplant and stir into the pan, seasoning with salt and pepper.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 16 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 257 milligrams, Sugar 26 grams, TransFat 0 grams
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