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Eggplant Creole In Shell

Western.Chefs's picture
Ingredients
  Eggplant 2 Pound (1 Large Sized)
  Lemon juice 2 Tablespoon
  Ground beef chuck 1⁄2 Pound
  Garlic 2 Clove (10 gm), crushed
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Canned tomatoes 1 Pound, undrained (1 Can)
  Salt 1 Teaspoon
  Dried thyme leaves 3⁄4 Teaspoon
  Hot red pepper sauce 1⁄4 Teaspoon
  Grape-nuts 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. To prepare the eggplant wash it, score and remove skin from six 3/4-inch diagonal bands on the it.
2. From top of eggplant cut a 2 1/2-inch slice.
3. Then slice a 1/4-inch slice from bottom to give eggplant a firm base to stand on.
4. With a long-handled spoon, scoop out pulp, leaving 1/2-inch-thick shell and dice the pulp.
5. Brush inside and outside of shell and lid with lemon juice, wrap in foil and keep warm in low oven.

MAKING
6. In large skillet, saute beef with garlic until brown and drain off any fat.
7. Add onion, green pepper, diced eggplant and celery and cook over low heat about 5 minutes.
8. Stir in tomatoes, salt, thyme, red-pepper sauce and Grapenuts and simmer for 5 minutes.
9. On a warm serving platter set eggplant shell and spoon meat mixture into it.
10. Sprinkle top with Parmesan cheese.

SERVING
11. To serve spoon Eggplant Creole from shell and pass more Parmesan cheese.
12. Serve preferably with buttered rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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