COMMENT:
Typical of most vegetables served in South Louisiana, the eggplant
is also prepared casserole style. By combining meats, seafoods and
vegetables, the Cajuns and Creoles are able to create a much heartier
dish for the table.
INGREDIENTS:
- 4 medium size eggplants, peeled and cubed
- 1/2 pound ground beef
- 1/2 pound (150-200 count) shrimp, peeled and deveined
- 1/4 pound butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup garlic, diced
- 1 cup rich chicken stock
- salt and cracked black pepper to taste
- 2 cups seasoned Italian breadcrumbs
METHOD:
Pre-heat oven to 375 degrees F. Boil eggplant in lightly salted
water until very tender and to the point of being mushy. Drain and
set aside. In a 4-quart saucepot, melt butter over medium-high heat.
Sauté onions, celery, bell pepper and garlic approximately
3-5 minutes or until vegetables are wilted. Add ground beef and
slowly cook until golden brown and each grain of meat is totally
separated, approximately 25-30 minutes. Once mixture is browned,
add chicken stock, a little at a time, if the meat has become too
dry during cooking. Add cooked eggplant and shrimp and continue
cooking approximately 30 minutes longer or until all vegetables,
meat and eggplant are well blended. Season to taste using salt and
cracked black pepper. Remove from heat and sprinkle in one cup of
bread crumbs to absorb most of the liquid. Place eggplant mixture
in a baking dish and top with remaining breadcrumbs. Bake until
breadcrumbs are golden brown. |
