Creole Eggplant

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Serving Size : 6 servings.
Category : Eggplant


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants
2 tablespoons vegetable oil
1 onion -- finely chopped
1/2 cup celery -- finely chopped
10 milliliters garlic -- minced
1 cup ground beef
1/2 cup water
1 egg -- beaten
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon creole seasoning
2 tablespoons butter
1/2 cup bread crumbs
5 green onion tops -- finely
3 parsley -- finely chopped
toasted bread crumbs



Ready, set, cook!



Peel eggplant. Drop whole eggplants and 2 teaspoons salt into boiling
water. Boil until tender. Drain. Split in half and remove larger seeds
to prevent bitterness. Mash eggplant with potato masher. Heat oil in
large skillet . Add onion, celery and garlic. Saute 2 minutes. Add
meat and brown well on slow heat. Add water, cover and simmer 30
minutes. Add more water if necessary - meat should not be dry. Add
mashed eggplant and blend well. Add egg, stirring to prevent curdling.
Add salt, black and red pepper, Creole seasoning, butter and bread
crumbs. Blend. Remove from heat. Add onion tops and parsley. Place in
1 1/2 quart baking dish. Top with bread crumbs. Bake in preheated 350F
oven 10-15 minutes.