Eggplant Casserole
Eggplants are grown in Louisiana are found to be very flavorful from August to October (late summer to early fall), because it can become bitter in extreme heat. Eggplants can be frozen for future use. It is often served during the holidays but can be prepared any time.
INGREDIENTS
- 3 medium sized eggplants
- 1/2 pound ground beef
- 1/2 pound shrimp, peeled and deveined
- 1 stick butter
- 1 cup celery, finely chopped
- 1/2 cup green bell peppers, finely chopped
- 1 cup green onions, finely chopped
- 4 cloves fresh garlic, minced
- 1 tsp steak seasoning
- 1 cup chicken broth
- 1 tsp fresh thyme
- 1 tsp Paul Prudhomme’s New Orleans Seasoning®
- 1 tsp Tony Chachere’s Creole Seasoning®
- Chopped parsley
- 2 cups seasoned breadcrumbs
PREPARATION
Heat oven to 375 degrees.
Peel eggplant and dice into 2-inch cubes.
Place eggplant cubes into in a Dutch oven filled with water. Add a little salt and boil the eggplant until it becomes very, very tender. The salt helps to pull out some of the moisture. Drain the eggplant and mash them with a potato masher.
Sprinkle with Paul Prudhomme’s New Orleans Seasoning® and Tony Chachere’s Creole Seasoning® then set aside.
In a heavy gauge pot melt butter and sauté finely chopped celery, bell peppers, and green onions. Then add ground meat and cook thoroughly until brown, breaking it into small pieces. Add the garlic, steak seasoning, and thyme.
Toss in the shrimp and cook until pink.
Add eggplant, chicken broth and parsley and simmer for about 20 minutes. Add salt and pepper to taste but note that seasoned breadcrumbs contain salt. Remove from the heat and stir in one cup of seasoned breadcrumbs or just enough to absorb any remaining liquid.
Remove from the heat and stir in one cup of seasoned breadcrumbs or just enough to absorb any remaining liquid. Spoon into a baking dish and top with breadcrumbs and bake until it is golden brown.
Spoon into a baking dish and top with breadcrumbs and bake until it is golden brown.
Served with hot cooked rice.
Eggplant Casserole
Ingredients
- 3 medium eggplants
- 1/2 pound ground beef
- 1/2 pound shrimp, peeled and deveined
- 1 cup celery, finely chopped
- 1/2 cup green bell peppers, finely chopped
- 1 cup green onions, finely chopped
- 4 cloved fresh garlic, minced
- 1 tsp Steak Seasoning
- 1 cup chicken broth
- 1 tsp fresh thyme
- 1 tsp Tony Chachere's Creole Seasoning® Use like salt
- 1 tsp Paul Prudhomme's New Orleans Seasoning® Is light on salt
- white pepper to taste
- 1 tsp fresh parsley, chopped
- 2 cups seasoned breadcrumbs
Instructions
- Heat oven to 375 degrees.
- Peel eggplant and dice into 2-inch cubes and place in Dutch oven filled with water. Add a little salt and boil the eggplant until it becomes very, very tender.
- Drain the eggplant and mash them with a potato masher until. Sprinkle with Paul Prudhomme’s New Orleans Seasoning® and Tony Chachere’s Creole Seasoning® then set aside.
- In a heavy gauge pot melt butter and sauté finely chopped celery, bell peppers, and green onions. Then add ground meat and cook thoroughly until brown, breaking it into small pieces. Add the garlic, steak seasoning, and thyme.
- Toss in the shrimp and cook until pink.
- Add eggplant, chicken broth and parsley and simmer for about 20 minutes. Add salt and pepper to taste but note that seasoned breadcrumbs contain salt.
- Remove from the heat and stir in one cup of seasoned breadcrumbs or just enough to absorb any remaining liquid. Spoon into a baking dish and top with breadcrumbs and bake until it is golden brown. Served with hot cooked rice.
Enjoy Keeping It Creole!⚜️
Keeping It Creole, LLC
Enjoy Keeping It Creole!
