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Creole Eggplant Souffle'
Baked Eggplant Casserole |
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What you need:
2 eggplants, black, medium
1 lb. Shrimps, fresh, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
2 Tbls. bacon drippins
1/2 cup Shallots (green onion) chopped
2 cup Italian bread crumbs
2 eggs, beaten
2 chicken bouillon cubes, in 8-oz water
1/2 cup Rhine wine
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From The Belile Estate Kitchens'
What you do Shah!
Slice them eggplant longways; put into a pot of lightly salted water. Put them pot on them medium hot fire, and boil until they is tender.
Now drain and let them cool. Scoop them meat from them eggplants, Drain them well let cool slightly, and chop 'em fine. Save them shells Cause we gonna use them shortly.
Get you them skillet, put in them Bacon drippin's, heat them up,then add them Onions(Shallots), bell pepper and celery until softened.
Now add them bouillon Dissolved in them water and simmer until them
fluid is reduced. Now add them shrimps, then them wine, and boil off the alcohol until them shrimps are Pink.
Gently ladle in them eggplant and simmer about 30 minutes. While
them is cooking down, add 1 cup of them Italian Bread crumbs to them egg, mix'em up real good. Put them into them pot, stir well, but gentle, and cook about 5 minutes.
Now get back them shells, see I done told you, and stuff them eggplant mixture into there, and top with them remaining breadcrumbs.Put them in that
pre-heated 350-degree oven and bake until golden brown.
Now, right cheer, you folks what don't worry about them fats n' diets get them real treat, top them soufflé' as it comes outta them oven with your favorite cheese.
Man, that's good, yes!
Bon Appetite!
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Preparation Time: 2hrs |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 3747 times. |
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