Eggplant Creole
Eggplant Creole is an moderately easy dinner. Made with 1 medium eggplant, diced, 2 tbsp. butter, 3 tbsp. flour, 3 large tomatoes or 2 c. canned tomatoes, chopped fine (remove some of seeds) and 1 small green pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Cook diced eggplant in salted water for 10 minutes.
Drain and place in greased baking dish.
Melt butter; stir flour into butter.
Add tomatoes and chopped fine pepper and onion.
Add salt, sugar, bay leaf and ground cloves.
Cook mixture 5 minutes and pour over eggplant.
Cover with bread crumbs.
Cook at 350Β° for 30 minutes.
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