Easy Eggplant Creole Recipes

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EGGPLANT CREOLE



Eggplant Creole image

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

1 medium onion (diced)
1/2 bell pepper (chopped)
2 celery ribs (chopped)
2 garlic cloves (minced)
1 lb eggplant (diced into 1/2 inch cubes)
15 ounces tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons parsley (minced)
1 teaspoon thyme
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon rep pepper
1/8 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon pepper (more or less to taste)
1/2 teaspoon powdered nori
1/4 teaspoon salt (more or less to taste)

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.

EGGPLANT CREOLE



Eggplant Creole image

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 is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom's wonderful eggplant cooking.

Provided by Meredith Begnaud

Categories     Main Dishes

Number Of Ingredients 10

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
1 small bay leaf
2 whole cloves
1 cup buttered bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
  • Drain and place the eggplant into a buttered casserole dish.
  • In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
  • Pour the mixture over eggplant.
  • Prepare the buttered breadcrumbs - Melt 2 tablespoon 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. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
  • Cover with a thin layer of the buttered bread crumbs.
  • Bake for 10 minutes and serve hot.

EASY SAUTEED ITALIAN EGGPLANT



Easy Sauteed Italian Eggplant image

Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.

Provided by RMACKNIGHT

Time 20m

Yield 2

Number Of Ingredients 6

1 medium Italian eggplant
2 tablespoons balsamic vinaigrette dressing, divided
salt and ground black pepper to taste
nonstick cooking spray
1 tablespoon chopped onion
2 cloves garlic, chopped

Steps:

  • Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
  • Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g

EASIEST EGGPLANT



Easiest Eggplant image

I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Provided by Pauline

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 3

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
½ cup seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
  • Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g

EGGPLANT AND BEEF CREOLE



Eggplant and Beef Creole image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 pound eggplant
Nonstick cooking spray
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
8 ounces extra-lean ground beef
8 ounces whole yellow or red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)
3 cups canned plum tomatoes, drained
1/4 cup dry red wine
2 sprigs fresh oregano to yield 1 tablespoon chopped
1/8 teaspoon hot red pepper flakes or more to taste
1/8 teaspoon salt
Freshly ground black pepper to taste

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

EASY EGGPLANT CREOLE



Easy Eggplant Creole image

This is one of those nice recipes that can be easily modified to whatever you've got on hand. Throw in more veggies if they're handy and serve on a bed of rice.

Provided by MechanicalJen

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 green pepper, chopped
8 ounces tomato sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon hot sauce
1/8 teaspoon pepper
1 eggplant, small, peeled and diced

Steps:

  • Combine first 8 ingredients in a nonstick skillet. Cover an d cook over low heat 10 minutes.
  • Add eggplant; cover and cook 20 minutes or until eggplant is tender; stirring occasionally.

Nutrition Facts : Calories 43.1, Fat 0.3, SaturatedFat 0.1, Sodium 401.4, Carbohydrate 10.1, Fiber 3.8, Sugar 4.7, Protein 1.6

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