Creole Eggplant
Creole Eggplant is an moderately easy dinner. Made with 1 large eggplant with no green on skin, 1/4 c. celery, minced, 1 small onion, minced, 1 small green pepper, minced and 2 tbsp. margarine, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Peel eggplant and slice into a bowl of salted water.
Let soak for 15 to 20 minutes.
Pour off water and boil eggplant in fresh salted water until very tender; drain and mash.
Saute celery, onion and green pepper in margarine, then stir in eggplant, egg, tomatoes, cheese, parsley flakes, baking powder and 1/2 the cracker crumbs.
Mix well, salt to taste and pour into a greased 1 1/2-quart casserole.
Top with remaining cracker crumbs.
Bake at 350Β° for 40 minutes.
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