ETHNIC DAY -- American - Creole Stuffed Eggplant

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* Exported from MasterCook *

 

Creole Stuffed Eggplant

 

Recipe By : Nava Atlas's American Harvest, 115

Serving Size : 4 Preparation Time :0:00

Categories : American Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

1 large onion -- finely chopped

1 large stalk celery -- finely diced

2 cloves garlic -- minced

1 small green bell pepper -- finely chopped

2 medium eggplants (about 1 pound each)

1 heaping cup ripe, juicy tomatoes (or canned imported) -- chopped

1/4 cup fresh parsley -- chopped

1 tablespoon fresh basil or 1/2 teaspoon dried -- chopped

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

Cayenne pepper to taste

1/2 cup dry whole-grain bread crumbs

 

Preheat the oven to 375° F.

 

Heat the oil in a large skillet. Add the onion, celery, and garlic and sauté

over low heat until the onion is translucent. Add the green pepper and continue

to sauté 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 inch 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 eggplants shells in an oiled shallow baking dish, which should be of a

size that they can be securely propped up against each other. Stuff them, then

bake for 30 to 40 minutes, or until the shells are tender but not collapsed.

 

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NOTES : This dish is still occasionally seen on restaurant menus in New Orleans

but invariably contains some shellfish. Older recipes are nearly equally divided

between the seafood version and those close to this completely vegetarian

recipe.