Creole Eggplant With Shrimp

Main Course

Recipe courtesy of Mandina's Restaurant, New Orleans

Serves 6

  • 3 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 1 bell pepper, yellow, red or green OK
  • 1/2 cup celery, chopped
  • 2 tablespoons garlic, chopped or crushed
  • 1 cup tasso ham
  • 2 medium eggplants, peeled and sliced 1-inch thick
  • 1/2 cup chicken stock
  • 1 lb shrimp, peeled and deveined
  • 1 cup Italian-seasoned breadcrumbs
  • Creole seasoning
  • pepper

Creole Eggplant With Shrimp


Click image to enlarge


Preheat oven to 350˚F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to 2 minutes more. Add the eggplant, chicken stock, and shrimp. Mix thoroughly and remove from the heat.

Stir in the breadcrumbs slowly, allowing them to absorb the stock. Season with Creole seasoning and pepper to taste. If the overall mixture becomes too dry, add a bit more stock to moisten it.

Spread the mixture in a 3-quart casserole dish and bake for 20 minutes.


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