Title: Creole Eggplant
Categories: Beef Cajun Casserole Regional
Yield: 6 Servings
| 2 | md | Eggplants |
| 2 | tb | Vegetable oil |
| 1 | | Onion; finely chopped |
| 1/2 | c | Celery; finely chopped |
| 1 | cl | Garlic; minced |
| 1 | c | Ground beef |
| 1/2 | c | Water |
| 1 | | Egg; beaten |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Red pepper |
| 1 | ts | Creole seasoning |
| 2 | tb | Butter |
| 1/2 | c | Bread crumbs |
| 5 | | Green onion tops; finely chopped |
| 3 | | Parsley; finely chopped |
| | | Toasted bread crumbs |
Peel eggplant. Drop whole eggplants and 2 teaspoons salt into boiling
water. Boil until tender. Drain. Split in half and remove larger seeds
to prevent bitterness. Mash eggplant with potato masher. Heat oil in
large skillet . Add onion, celery and garlic. Saute 2 minutes. Add meat
and brown well on slow heat. Add water, cover and simmer 30 minutes. Add
more water if necessary - meat should not be dry. Add mashed eggplant and
blend well. Add egg, stirring to prevent curdling. Add salt, black and red
pepper, Creole seasoning, butter and bread crumbs. Blend. Remove from heat.
Add onion tops and parsley. Place in 1 1/2 quart baking dish.
Top with bread crumbs. Bake in preheated 350F oven 10-15 minutes.