Eggplant Creole Appetizer With Crab Sauce Recipe 435 Recipes

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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 CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)



Eggplant Creole Appetizer with Crab Sauce Recipe - (4.3/5) image

Provided by á-68271

Number Of Ingredients 22

Creamy Crab Sauce:
Creole Sauce (see Recipe in Sauces)
4 tablespoons butter
1/4 cup finely chopped shallot
2 tablespoons flour
1 cup milk
3 tablespoons dry white wine or dry Champagne
1/2 teaspoon salt
dash Creole seasoning
dash ground black or white pepper
1 egg yolk, beaten
1 cup lump crabmeat
Fried Eggplant: _
1 cup plain fine dry bread crumbs
1/4 cup fresh grated Parmesan cheese
few sprigs parsley .
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
dash pepper
1 large egg
1 tablespoon milk
1 medium eggplant

Steps:

  • PREPARATION: First prepare the Creole Sauce. Set aside. Creamy Crab Sauce: In a medium saucepan, melt 4 TBS butter over medium-low heat. Add the shallot and cook until tender. Stir in flour and cook for 2 minutes longer. Whisk in the milk until smooth. Cook the misture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 tsp salt and dash of Creole seasoning and the pepper. In a small bowl or measuring cup, whisk egg yolk. Whisk in about 1/2 cup of the hot mixture, then return to saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set Aside. Slice eggplant in 1/4-inch rounds; set aside. In a food processor, combine the bread crumbs, Parmesan cheese, parsley, and 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt, and a dash of pepper. Process until fine; pour into a shallow bowl or plate. In a small bowl, whisk 1 egg with 1 tablespoon milk. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, dip an eggplant slice in the egg mixture, then dip the slice in bread crumbs, turning to coat well. Put in the skillet. Repeat with several more slices until Skillet is full. Turn as the slices brown and continue cooking until both sides are nicely browned. Remove to paper towels and repeat with remaining slices, adding more oil to pan as necessary. On each appetizer plate,spoon some of the Creole sauce; place 2 slices of eggplant on the sauce, then top with some of the crab sauce. Makes about 8 servings.

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.

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