Cajun Creole Eggplant Recipes

Cajun and Creole dishes are very much alike, the main difference is the people behind these culinary styles. The Creole people were descendants of French colonists in Louisiana, primarily in New Orleans. As populations intermingled, the French and Spanish ruling class of New Orleans became associated with the designation 'Creole'. Over time Creole expanded to include people of descent from other European lands as well as African Americans both free and slave.

Cajun is a mutation of the word Acadian, which was a designation for French colonists who settled in the Acadia region of Canada, the New Brunswick and Nova Scotia vicinity. The British Conquest of Acadia led to a forced migration of Acadians to parts of French Louisianna this is presently known as Acadiana.

Basic Creole Eggplant

1 large eggplant

3 tablespoons butter

1 medium onion/ chopped

1 cup diced tomatoes

2 teaspoons salt

1 cup grated Cheddar cheese

1 cup bread crumbs

1/2 teaspoon baking powder

black pepper to taste

Peel, slice, and boil eggplant in water until tender, about 15 to 20 minutes. Drain and mash. Put 2 tablespoons of bacon grease or into frying pan and add chopped onion.

Saute onion, add tomatoes, salt, and pepper; simmer a few minutes. Combine with eggplant, cheese, 3/4 cup bread crumbs.

Assorted Cajun and Creole Eggplant Dishes

Add baking powder. Put into greased casserole. Sprinkle with other tablespoon of bacon grease and remaining crumbs.

Bake at 325 degrees for 25 minutes.

Baked Creole Eggplant & Shrimp

2 diced eggplants

1 large onion

1 cup raw peeled/de-veined shrimp

1 stalk celery


1/2 cup bacon grease -or- vegetable oil

Creole Seasoning to taste

Salt and black pepper, to taste

Boil eggplants until soft. Saute onion, chopped shrimp, and celery in bacon grease -or- vegetable oil and Combine with the eggplant.

Put in baking pan and sprinkle with breadcrumbs. Bake 30-40 minutes at 350 degrees F.

Cajun Baked Seafood Eggplant

3 medium peeled and diced eggplants

1/2 cup margarine

1/4 pound diced hot link sausage

1/4 pound diced chicken gizzards

3 green bell peppers, seeded and chopped

3 medium onions, chopped

2 garlic cloves, minced

1 bunch chopped green onions

1/2 cup celery, chopped

1/2 pound fresh small shrimp, peeled and de-veined

1 cp cooked rice

1/4 cp fresh parsley, chopped

1 teaspoon Italian seasoning Salt to taste

1/2 pound lump crab meat

1/2 cp Italian bread crumbs

2 to 3 tablespoons butter

Lemon slices and chopped fresh parsley - garnish

Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat.Add sausage and gizzards and saute until browned, about 5 minutes.

Stir in eggplant, bell pepper, onion, garlic, green onion and celery.Continue to cook about 15 minutes, stir-ring occasionally.

Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.

Preheat oven to 350 degrees

Add crab meat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins.

Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve right away. Serves 8

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