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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Eggplant dressing is a staple in Louisiana. This recipe is from The Times-Picayune who note the couple who created it for their weddding included the recipe in their wedding program & the newspaper! Gots to love it. Anyway, anticipating lots of eggplant here this summer (go White Lightning!) & this recipe is noted to handle freezing well. I bet these would be awesome plunked frozen into a deep fat fryer (but then again, what isn't? LOL). Ingredients:
2 tablespoons margarine |
1/2 bunch green onion, sliced |
1 white onion (small) |
1/2 bell pepper, chopped |
1 lb raw shrimp, peeled (chopped if large) |
2 large eggplants, peeled, chopped, cooked |
creole seasoning (tony chachere's) |
2 eggs, beaten |
italian seasoned breadcrumbs, to thicken |
1/4 cup parmesan cheese, grated |
Directions:
1. Melt margarine; saute onions and bell pepper until soft. Add shrimp and cook until pink. Add eggplants and creole seasoning; cook over low heat for 10 minutes. Drain excess liquid.
2. Add eggs; when cooked, add bread crumbs and cheese to thicken. Form into balls and heat on baking sheet for 10 minutes in 350-degree oven. May be frozen before baking.
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