Creole Eggplant


Creole Eggplant

1 cup lean chopped bacon

2 large Eggplants

3 Cups olive oil

1 Cup fresh seasoned crawfish

1 tbsp brown or white sugar

1 can sewed tomatoes with jalapenos

1 cup lemon juice

1 tsp rosemary

1 tbsp Herbes de Provence (or simple Italian herbs)


2 Cups White Wine

1 pint Ragu Quattro Formaggio

Fry the bacon in a large skillet or wok and strain all excess grease.  Chop the bacon and set aside.  Cut the eggplant into rounds and saute in the olive oil in the same skillet. Add the crawfish (tasso may be subsitituted), bacon, pepper, garlic, and tomotoes(whole or diced).   Caramelize the meat and vegetables over high heat until the onions are over medium heat until the medallions are golden brown and floppy (but not soggy).  If necessary, add  a little water to prevent scorching.  Introduce white wine and Quattro Formaggio.  Cover and allow to simmer for 5 minutes.

By increasing the serving portions you can use this dish as main course.  If  you have a wider range of appetites to appease, you can add your favorite pasta or potatoes.  Serve in a colorful platter, and garnish with slices of lemon and boiled egg halves.  Serve with your favorite wine, red or white.

This reccipe is a Creole adaptation of an old-world favorite:  L'Aubergine 'a la Sauce Grecque.  Eggplant is a wonderful fruit, used frequently in Creole cooking.  This unique food  originates from West Africa.  The word br'eme is a derivative of the Spanish word  berenjena, assimilated into Creole French during the Spanish rule of Louisiana.

C'est bon, ca!

From the  cookbook of John La Fleur, Creole Gourmet Secrets of Louisiana