Vegetables: Eggplant Recipes from New Orleans Restaurants by Recipe Cottage

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	Eggplant Recipes from New Orleans Restaurants

		Baked Creole Eggplant (From Delmonico's Restaurant) 2 eggplants, diced 1 onion 1 cup raw peeled shrimp 1 piece celery 1/2 cup butter or oil Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350F. French Fried Eggplant (From Galatoire's Restaurant) 1 large, long eggplant 1 egg 3/4 cup milk Flour Salt and white pepper to taste Oil for deep frying powdered sugar Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rince and pat dry. Make a batter with egg and milk and season well with salt and pepper. Dip eggplant into batter, roll in flour and deep fry until golden. Sprinkle with additional salt and serve with powdered sugar. Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree. 12 Stuffed Eggplant (Halves) (From the Bon Ton Restaurant) 6 medium eggplants 1 pound small shrimp 1 pound white lump crab meat 4 bell peppers 4 medium onions 1/2 cup parsley 3 pods garlic salt and pepper to taste 1/2 cup celery bread crumbs Boil eggplants until soft; then dig out meat. Save eggplant shells. While you are doing this, fry bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 20 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, ahtn add enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till done or brown in 350F oven.