Eggplant Creole Recipe

Name: Eggplant Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; boiling salt water; 3 tablespoons melted butter; 3 tablespoons flour; 2 tablespoons olive oil; 2 cups chopped tomatoes; ½ cup chopped green pepper; ½ cup chopped onion; ½ teaspoon minced garlic; 1 teaspoon dried thyme; 1 tablespoon brown sugar; ½ teaspoon red pepper flakes; 1 cup fresh breadcrumb; 2 tablespoons parmesan cheese; 1 tablespoon soft butter

Servings: persons

1 medium eggplant
boiling salt water
3 tablespoons melted butter
3 tablespoons flour
2 tablespoons olive oil
2 cups chopped tomatoes
½ cup chopped green pepper
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon dried thyme
1 tablespoon brown sugar
½ teaspoon red pepper flakes
1 cup fresh breadcrumb
2 tablespoons parmesan cheese
1 tablespoon soft butter

1
Preheat oven to 350.
2
Peel eggplant and cut into cubes.
3
Boil in salted water for 10 minute Drain well.
4
In a large bowl mix eggplant with melted butter.
5
Sift flour over eggplant and mix well.
6
In saucepan saute in 2 Tbl olive oil tomatoes, peppers, onion, garlic, thyme, brown sugar and pepper flakes.
7
Cook for 5 minute.
8
Mix with eggplant and transfeer to greased 1 1/2 quart casserole.
9
Top with fresh bread crumbs.
10
Sprinkle with Parmesan and Butter.
11
(better to put all in small pan and saute then put on top of mixture).
12
Bake at for 40 minute

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium eggplant, boiling salt water, 3 tablespoons melted butter, 3 tablespoons flour, and more.

Yes, Eggplant Creole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Creole

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