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Baked Creole Eggplant (Aubergine)

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“From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 2 eggplants, diced (with or without peel)
  • 1 onion, chopped
  • 236.59 ml raw peeled shrimp, chopped
  • 1 piece celery, chopped
  • 118.29 ml butter or 118.29 ml oil
  • creole seasoning, to taste
  • salt & freshly ground black pepper, to taste
  • breadcrumbs or cracker crumb

Directions

  1. Boil eggplants until soft.
  2. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
  3. Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
  4. Bake approximately 30 minutes at 350°F.

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