Creole Stuffed Eggplant (Aubergine)

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 4
  • About This Recipe

    “I love eggplant, and am always looking for delicious new ways of preparing them.Here’s an interesting recipe for stuffing the purple beauties!:)”

    Ingredients

  • 2tablespoonsbutter
  • 1teaspoonolive oil
  • 3tablespoonschopped fresh basil
  • 1largeonion, finely chopped
  • 1/4 cupchopped fresh parsley
  • 1/2 stalkcelery, chopped fine( or more, to taste)
  • 1/2 teaspoondried thyme
  • 3garlic cloves, minced
  • 1/4 teaspooncayenne pepper, to taste
  • 1cupdiced green bell pepper( or red or yellow or orange bell pepper or combination, if you prefer)
  • 1/2 cupItalian breadcrumbs
  • 4tablespoonsmelted butter
  • 2mediumeggplants
  • Directions

  • Preheat oven to 375 degrees F.
  • Heat the butter and olive oil together in large skillet.
  • Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  • Add the diced bell pepper and continue to saute until the onion is golden.
  • In the meantime, stem the eggplants and cut them in half lengthwise.
  • With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
  • Leave a sturdy shell of about 1/4″ all around.
  • Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
  • Add a bit of water, just enough to keep the mixture moist.
  • Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
  • Stir in the bread crumbs.
  • Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
  • Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
  • Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
  • Serve with a bit of grated Parmesan for garnish.
  • Note:if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
  • Reviews

  • “I’ve never had eggplant before, and this is a great way to “cut my teeth” on it! I did make a few changes though. I didn’t have cayenne pepper so I used paprika instead, which worked out well, because I made this for my family and I have young children, and paprika is not as hot. I also added 1 and a half pounds of sage sausage. Since my DH believes “if it’s worth eating, it’s gotta have meat!” I am really glad I came across this recipe! We had it with a nice big green salad, and dinner was a success!! (taking bows)”

  • “This recipe was amazing!I haven’t worked with eggplant much, but they were on sale at the fresh market near me so I thought I’d experiment a bit.I’m so glad I did.We’ve put this into our regular rotation.Thanks so much for sharing!”

  • “This review is being done as part of the Adoptee Recipe Swap #1.I made this yesterday, and I had to use 1 large eggplant instead of 2 mediums.I prefer the smaller ones over the larger ones, but it is the off season, so….I pretty much made this per the directions, except I used packaged stuffing mix, instead of bread crumbs.I just happen to have that on had.It went together real easy and made a great dish.But, I do recommend to wait and make this with the smaller eggplant.There is a difference in taste, plus the cook time has to be adjusted a little with the larger eggplant.”

  •