Best Creole Stuffed Eggplant Soup Recipes

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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.

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 STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

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.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

CREOLE EGGPLANT SOUP



Creole Eggplant Soup image

Categories     Eggplant     Simmer

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, chopped
3 medium celery stalks, diced
1 clove garlic, minced
1 1/2 tablespoons unbleached white flour
2 large potatoes, peeled and finely diced
1 large or 2 medium eggplants (1 1/2 pounds total), peeled and finely diced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon good-quality curry powder, or more to taste
2 to 3 tablespoons chopped fresh parsley
1 cup rice milk, or more as needed
1/4 cup Silk creamer
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
  • Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
  • Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
  • Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
  • Nutrition Information
  • Per serving:
  • Calories: 144
  • Total fat: 6g
  • Protein: 2g
  • Fiber: 2g
  • Carbohydrate: 21g
  • Cholesterol: 0mg
  • Sodium: 45mg

CREOLE STUFFED EGGPLANT SOUP



Creole Stuffed Eggplant Soup image

It took three famous chefs to come up with this recipe, yet I still had to fiddle with it. Chef John Folse of New Orleans came up with the original recipe, Chef John Besh added his touch then Chef Peter Sclafani III tweaked it a bit more. My rendition suits my taste and depending on my mood I like it chunky and rustic, or...

Provided by Donna Graffagnino

Categories     Other Soups

Time 2h30m

Number Of Ingredients 19

1/2 c olive oil
1/2 c butter
6 c duced eggplant, peeled is optional about 1/2" dice
2 c onions, chopped
1 1/2 c celery, chopped
3/4 c red bell pepper, chopped
3/4 c green bell pepper, chopped
4 Tbsp garlic, minced
1 1/2 c tomatoes, peeled, seeded, diced (can use canned, rinsed and drained)
1 c flour
1/2 - 1 tsp fresh rosemary, chopped (or to taste)
1 1/2 c andouille or smoked sausage, diced or julienned, browned and drained
1 lb shrimp, peeled and deveined
10 c chicken stock
3 bay leaves
2 c half and half
salt, pepper, creole seasoning to taste
1 c sliced green onions
1 c chopped fresh parsley

Steps:

  • 1. In a large stockpot, over medium heat melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes.
  • 2. Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
  • 3. Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
  • 4. Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
  • 5. Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
  • 6. Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
  • 7. *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
  • 8. Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.

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