This morning, when my Mother in Law came to pick up my oldest son, she brought me a gift. I am so excited!!
I have eggplants on my plants, but they are not ripe. I have several recipes for eggplants that I haven't had in several years, and I have been eager to eat more eggplants.
These little babies are going to be Eggplant Creole Style tonight.
Eggplant Creole Style
1 large eggplant (or 2 medium ones, like these are)
2 medium onions
1 small green pepper (or half of a large one)
2 T butter
1/2 cup bread crumbs
Salt and Pepper to taste
1 cup canned or fresh tomatoes
1 T Worcestershire sauce
3/4 cup sharp cheddar cheese
Peel eggplant and cut into cubes. Cook in boiling water until tender about 15 minutes. Drain. Peel and chop onion and chop green pepper. Saute in butter until tender. Add drained eggplant, bread crumbs, salt, pepper, tomatoes, and Worcestershire sauce. Simmer a few minutes, then pour into baking dish, and dot with pieces of cheese. Bake at 325 degrees for about 15 minutes until cheese melts and the dish bubbles.
Oh, my! I can't wait for supper tonight!
Sounds like a good recipe, thanks for sharing.
ReplyDeleteNo problem, Kris. Since you had asked, I will post the recipes I use for eggplants as I use them.
ReplyDeleteI am sorry that I can't credit the person who gave me the recipe, but I have had it in my collection for so long that I don't remember and it doesn't say on the paper.