Baked Creole Eggplant Aubergine Recipe

Ingredients for Baked Creole Eggplant Aubergine

• 2 medium eggplants (about 1.5 lbs total)
• 1 medium onion, chopped
• Shrimp
• 1 cup chopped celery
• Butter
• Creole Seasoning
• Salt & Freshly Ground Black Pepper
• Breadcrumbs

How to Make Baked Creole Eggplant Aubergine

1. Preheat oven to 350°F (175°C).
2. Prick 2 medium eggplants (about 1.5 lbs total) all over with a fork. Microwave on high for 5-7 minutes to soften, then let cool slightly.
3. While eggplant cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
4. Add 1 cup chopped celery and cook for another 3 minutes.
5. Stir in 1 pound of peeled and deveined shrimp and cook until pink, about 3-5 minutes.
6. Scoop out the flesh of the cooled eggplants, discarding the skins. Roughly chop the eggplant flesh.
7. In a large bowl, combine the sauteed vegetables and shrimp with the chopped eggplant.
8. Season generously with salt, pepper, 1 teaspoon Creole seasoning, and 1/2 teaspoon cayenne pepper (optional).
9. Transfer the mixture to a greased 9x13 inch baking dish.
10. Top with 1/2 cup of bread crumbs or cracker crumbs.
11. Bake for 30-35 minutes, or until heated through and bubbly.
12. Let cool slightly before serving. Enjoy this taste of culinary history!