Tuesday, April 9, 2013

Eggplant Creole


Note: This recipe has been edited 12/18/14 from the original as I finally got it to come together the way the original was supposed to look like when finished.

This recipe is from a Crisco sponsored cookbook printed in the early 1920's.  When I first saw it I expected something spicy, after all it's Creole and Louisiana is known for it's fiery foods but in this case Creole seems to be mean cooked with tomatoes.  I made this recipe the way the original was laid out but immediately saw the need for some changes as the cooking directions are rather vague as vintage recipes are wont to be and it also calls for the boiling of the eggplant which was something of a disaster (We now boil the eggplant, see below).  Keep this in mind when you make it that this is the modified, kitchen tested recipe which is what sets this blog apart from other vintage recipe sites.  This recipe was a side dish in it's original form but by the 1930's the Great Depression had turned it into a main dish.  I ate it with a poached egg on top and it is both a nutritious and filling meal that doesn't cost that much.  This recipe lived on into the 1960's where it appears again in another of my cookbooks returning to it's roots as a side dish.

Eggplant Creole Style

1 1/2lbs Eggplant
4T butter or lard
2 small onions, chopped (1C total)
1 green bell pepper, cored, seeded and chopped
1 Small Clove Garlic, peeled, smashed and minced
1 1/2C breadcrumbs
1tsp salt
1/2tsp spanish paprika
1 15oz can diced tomatoes
3/4C Cracker Crumbs (run some saltines in the blender to make a breadcrumb consistency)
3T butter
1/4tsp salt

Peel and dice your eggplant then prepare onions and pepper.  Cover diced eggplant with water in saucepan and bring to a boil.  Reduce heat and simmer for 10-15 mins until soft then drain well in colander. Heat 4T lard in pan then add onion and pepper.  Saute over medium heat until onions are transparent but do not brown.  Remove from heat and stir in spices, breadcrumbs and canned tomatoes with juice, cooked eggplant and mix well.  Turn out into baking dish and preheat oven to 375°.  In clean pan melt butter and add cracker crumbs and 1/4tsp salt.  Toss until butter is mixed in then top eggplant mixture in baking dish and bake in oven for 30-40mins or until knife comes clean.  Serve as side dish or as a main dish with a poached egg on top and some Parmesan cheese.



6 Servings Total, each serving



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