Saturday, October 21, 2006
Entrees: Eggplant Creole
1 cup chopped ham
1 large eggplant
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 medium onion, chopped
1 cup Romano cheese
2 cloves garlic, minced
1 large can tomatoes, juice saved
1 tsp fresh basil
1/4 + 1 tsp Cajun seasoning
salt and pepper to taste
Peel eggplant under running cold water. Cube and place in bowl of cold water to cover. Add 3 Tbsp salt and set aside.
In a large skillet, saute chopped ham, onion, garlic, and bell pepper. When light brown, add drained tomatoes and seasoning, blend well.
Rinse cubed eggplant well and add to skillet with the liquid drained from tomatoes. Put lid on and cook until liquid is reduced and eggplant is tender. Sprinkle with cheese and parsley over all.
Serve over rice.
(I got this recipe from an authentic Cajun girl!)
1 large eggplant
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 medium onion, chopped
1 cup Romano cheese
2 cloves garlic, minced
1 large can tomatoes, juice saved
1 tsp fresh basil
1/4 + 1 tsp Cajun seasoning
salt and pepper to taste
Peel eggplant under running cold water. Cube and place in bowl of cold water to cover. Add 3 Tbsp salt and set aside.
In a large skillet, saute chopped ham, onion, garlic, and bell pepper. When light brown, add drained tomatoes and seasoning, blend well.
Rinse cubed eggplant well and add to skillet with the liquid drained from tomatoes. Put lid on and cook until liquid is reduced and eggplant is tender. Sprinkle with cheese and parsley over all.
Serve over rice.
(I got this recipe from an authentic Cajun girl!)
Labels: entrees
# posted by jLow @ 3:42 PM 
