Creole Stuffed Eggplants Recipes

CREOLE STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375 degrees F.
• Heat the butter and olive oil together in large skillet.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Add the diced bell pepper and continue to saute until the onion is golden.
• In the meantime, stem the eggplants and cut them in half lengthwise.
• With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
• Leave a sturdy shell of about 1/4" all around.
• Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
• Add a bit of water, just enough to keep the mixture moist.
• Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
• Stir in the bread crumbs.
• Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
• Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
• Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
• Serve with a bit of grated Parmesan for garnish.
• Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

EGGPLANT STUFFED WITH CREOLE SHRIMP

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.

STUFFED SICILIAN EGGPLANT RECIPE BY TASTY

Steps:

• Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
• Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
• Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
• Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
• Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
• Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
• Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
• Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
• Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
• Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
• When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
• Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
• Enjoy!

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

MAMA CHIARELLO'S STUFFED EGGPLANT

Steps:

• Heat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
• Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
• In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
• Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

EGGPLANT CREOLE

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.