RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
CREOLE EGGPLANT CASSEROLE
Steps:
- Peel, clean, devein and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
- Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
- Chop the yellow onions, green onions and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips). Drain the tomatoes if using canned. Measure the butter, creole seasoning and bread crumbs.
- Melt butter over medium heat in Dutch Oven.
- Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
- Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
- Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
- Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Saute for about 5 minutes.
- Add the eggplant cubes a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
- Lower the temperature to medium, cover the Dutch oven and simmer until the eggplant is starting to soften, about 15 minutes. The eggplant will give off a lot of water that will partially cook off.
- When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
- Add the shrimp and mix well and continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
- Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs. Taste for seasoning.
- Preheat oven to 350 degrees Fahrenheit.
- Spread a thin layer of butter inside of an oven proof casserole or baking dish.
- Pour the eggplant mix into baking dish and spread out softly.
- Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
- Bake in 350 degrees Fahrenheit preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Protein 16 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 173 mg, Sodium 734 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
Steps:
- Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
BEST CRISPY FRIED EGGPLANT RECIPE
These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!
Provided by TheCookingFoodie
Categories Find Vegetarian Recipes Side Dishes Appetizers Dinner Recipes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 6
Number Of Ingredients 7
Steps:
- 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towel.
CRISPY EGGPLANT
This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.
Provided by Marsroses
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
- Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
- Press eggplant slices into bread crumb mixture to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
- Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g
CRISPY SPICY EGGPLANT
I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.
Provided by Pikake21
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
- Mix all the other ingredients and check the taste.
- Add more salt or spices if needed.
- Heat a skillet and coat it generously with oil.
- Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
- Shallow fry only 4 slices at a time.
- Cover the slices with a lid so the eggplant cooks through.
- Turn them over once and do not recover.
- Remove them, and place on a plate.
- You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
- Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.
Nutrition Facts : Calories 282.4, Fat 2.5, SaturatedFat 0.3, Sodium 1188.5, Carbohydrate 53.6, Fiber 9.1, Sugar 7, Protein 12.1
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