1001 Recipe

Creole stuffed eggplant

60 min
hard
12 ingredients
Category
View Full Recipe Ingredients

Creole stuffed eggplant

Creole-style stuffed eggplant is a dish that combines the richness of traditional Latin American cuisine with the versatility of an ingredient as appreciated as eggplant. This dish has its origins in the influence of Mediterranean and European cuisine that merged with local traditions in countries such as Argentina, Uruguay, and Venezuela, giving rise to a Creole version that stands out for the use of fresh herbs and typical seasonings from the region. In different Latin American countries, this dish may have various names: in Mexico and Central America it is known as "gratinéed eggplant," while in Colombia and Venezuela it is simply called "stuffed eggplant," although the recipes and fillings vary from place to place.

This dish is highly valued for its flavor and for being an excellent way to incorporate vegetables into the diet in a delicious and nutritious manner. Furthermore, its preparation allows for the use of the inside of the eggplant, which, after being scooped out for the filling, is mixed with other vegetables and seasonings very characteristic of the region. Creole-style stuffed eggplant is perfect for sharing at family gatherings and celebrations, where the homemade and authentic flavor takes center stage.

How to Prepare Creole-Style Stuffed Eggplant

Preheat the oven to 375 degrees F.

Heat the butter and olive oil together in a large skillet.

Add the onion, celery, and garlic and sauté over low heat until the onion is translucent.

Add the chopped bell pepper and continue sautéing until the onion is golden brown.

Meanwhile, prepare the eggplants and cut them in half lengthwise.

With a sharp knife, score each half several times lengthwise and crosswise, carefully removing the pulp.

Leave a sturdy shell about 1/4" thick all around.

Chop the eggplant pulp and add it to the mixture in the skillet along with all the remaining ingredients except for the breadcrumbs.

Add a little water, just enough to keep the mixture moist.

Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.

Incorporate the breadcrumbs.

Place the eggplant shells in a greased, shallow baking dish that is the right size for them to rest firmly against one another.

Fill the eggplant shells with the sautéed mixture, then drizzle each one with 2 tablespoons of melted butter.

Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.

Serve with a little grated Parmesan cheese for garnish.

Berenjena rellena criolla

Ingredients (12)

  • Butter
  • Olive Oil
  • Fresh Basil
  • Onion
  • Fresh Parsley
  • Celery
  • Dried Thyme
  • Garlic Cloves
  • Cayenne Pepper
  • Green Bell Pepper
  • Italian Breadcrumbs
  • Eggplants

Instructions (27 steps)

  1. 1 Preheat the oven to 375 degrees F
  2. 2 Heat the butter and olive oil together in a large skillet
  3. 3 Add the onion
  4. 4 celery
  5. 5 and garlic and sauté over low heat until the onion is translucent
  6. 6 Add the chopped bell pepper and continue to sauté until the onion is golden
  7. 7 Meanwhile
  8. 8 seed the eggplants and cut them in half lengthwise
  9. 9 With a sharp knife
  10. 10 score each half several times lengthwise and crosswise
  11. 11 carefully removing the pulp
  12. 12 Leave a sturdy shell about 1/4" thick all around
  13. 13 Chop the eggplant pulp and add it to the mixture in the skillet along with all the remaining ingredients except the breadcrumbs
  14. 14 Add a little water
  15. 15 just enough to keep the mixture moist
  16. 16 Simmer
  17. 17 covered
  18. 18 over low heat until the eggplant is tender
  19. 19 stirring occasionally
  20. 20 Mix in the breadcrumbs
  21. 21 Place the eggplant shells in a greased
  22. 22 shallow baking dish that is sized so they can lean firmly against one another
  23. 23 Fill the eggplant shells with the sautéed mixture
  24. 24 then drizzle each one with 2 tablespoons of melted butter
  25. 25 Bake at 375 degrees F for 30-40 minutes
  26. 26 or until the shells are tender but not collapsed
  27. 27 Serve with a little grated parmesan cheese for garnish

Nutritional Information

Calories: 316 kcal
Protein: 0g
Carbohydrates: 57g
Fat: 30g
Azúcar: 0g
Sodio: 12mg

Categoría

Platos Principales

Etiquetas

60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation North American Low Protein Vegetables American Southern United States Oven Creole Dietary Low Sodium Low Calorie Low Carb Low In Something Equipment