Best Baked Creole Eggplant Aubergine Recipes

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CREOLE EGGPLANT CASSEROLE



Creole Eggplant Casserole image

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

3 medium eggplants
2 teaspoons salt
2 cups water
1/2 lb ground beef
2 medium onions
1 medium green bell pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon white pepper
2 cups breadcrumbs
1 teaspoon unsalted butter

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 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.

EGGPLANT (AUBERGINE) CREOLE CASSEROLE



Eggplant (Aubergine) Creole Casserole image

tasty and easy recipe. serve with a garden green salad, with large slivers of parma cheese and a glass of red wine. Delicious.

Provided by andypandy

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 19

3 medium eggplants, washed and sliced into rounds
1 tablespoon olive oil or 1 tablespoon peanut oil, which will not absorb as much into the eggplant when frying
2 medium onions, cut into quarters
3 garlic cloves, chopped
7 fresh peeled tomatoes, quartered
2 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
1 scotch bonnet pepper, seeded and finely chopped
1 stalk celery, chopped
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil
3 tablespoons tomato paste
1/2 cup warm water
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1/4 cup grated cheddar cheese
1/4 cup grated romano cheese

Steps:

  • Wash and slice the eggplant.
  • Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  • Rinse salt off well, and pat dry on towelling.
  • Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  • Arrange eggplant in the bottom of a 9 x 13 baking pan.
  • Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  • Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  • (or use peanut oil which does not get too absorbed into vegie.).
  • After layering into your baking dish set oven to 350 degrees F.
  • Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  • Add the tomatoes and cook two minutes.
  • Add the paste, and water and spices.
  • Cook until thickened.
  • Pour over the eggplant evenly.
  • Sprinkle with the romano cheese.
  • Sprinkle with the cheddar cheese.
  • Sprinkle with the black pepper freshly ground.
  • Bake in the oven until cheese is melted and browned and all is heated thru.
  • approximately 15 to 20 minutes.
  • As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  • So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  • Alternative topping.
  • 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE



How To Cook Eggplant: Oven Roasted Eggplant Recipe image

Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.

Provided by Maya Krampf

Categories     Side Dish

Time 35m

Number Of Ingredients 5

2 medium Eggplant ((~1 lb each))
1/4 cup Olive oil
1/2 tsp Sea salt
1/2 tsp Garlic powder
1/4 tsp Black pepper

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
  • Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
  • Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

CREOLE STUFFED EGGPLANT (AUBERGINE)



Creole Stuffed Eggplant (Aubergine) image

I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)

Provided by Julesong

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

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.

CRISPY BAKED EGGPLANT (AUBERGINE)



Crispy Baked Eggplant (Aubergine) image

Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 eggs
2 tablespoons milk
1 cup wheat germ or 1 cup breadcrumbs
1 teaspoon basil
1 teaspoon dill
1/4 teaspoon thyme
paprika
minced parsley

Steps:

  • Preheat oven to 375*.
  • Slice eggplant very thin, no more than 1/4".
  • Salt slices lightly and let them stand about 10 minutes.
  • Then pat dry with paper towels.
  • Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
  • Dip the eggplant slices in liquid, then dredge in wheat germ.
  • Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

CREOLE EGGPLANT (AUBERGINE) SOUFFLE



Creole Eggplant (Aubergine) Souffle image

Make and share this Creole Eggplant (Aubergine) Souffle recipe from Food.com.

Provided by Kim D.

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, finely chopped
1 stalk celery, diced
2 garlic cloves, minced
1 tablespoon unbleached white flour
2 tablespoons fresh parsley, Minced
1 tablespoon fresh basil, Minced
1/2 teaspoon dried thyme
1/2 cup eggs or 1/2 cup low-fat milk
1 large eggplant, peeled & diced
1/2 cup fresh corn, soft bread crumbs
1 cup white cheese, Grated (firmly packed grated mild white cheese of your choice)
3 eggs, separated, room temp
1 dash cayenne pepper

Steps:

  • Preheat oven to 350 deg F.
  • In a large skillet, heat butter till it foams.
  • Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  • Sprinkle in the flour, stirring until well blended.
  • Add the herbs and saute, stirring until the mixture just begins to brown.
  • Add the milk and the diced eggplant (about 1 1/2 lbs).
  • Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender.
  • Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist.
  • Remove from the heat.
  • Transfer the mixture to a mixing bowl.
  • Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks.
  • In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture.
  • Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan.
  • Bake for 40-45 minutes, or until puffed and golden brown.
  • Let the souffle sit for 5 minutes, then serve at once.

Nutrition Facts : Calories 148.3, Fat 8.7, SaturatedFat 3.9, Cholesterol 201.6, Sodium 101.2, Carbohydrate 11.4, Fiber 4, Sugar 3.9, Protein 7.5

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