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La Belle Cuisine - More Main Dish Recipes
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"To cook is to
create. And to create well...
is an act of integrity, and faith."
Galatoire's Stuffed
Eggplant
“...New Orleans may be the one city in the United
States that is entirely
devoted to pleasure, where the work ethic is blissfully missing and where
locals prize a good waiter more than a stock market tip.”
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Bourbon Street Blues III
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Brasher, Robert
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La Belle Cuisine
Galatoire's
Stuffed
Eggplant
from A Treasury of Great Recipes
by Mary and Vincent Price (out of print)
"Galatoire's, serving
Creole cuisine since 1905, has become a New Orleans institution. Stuffed
Eggplant is still on their menu, although, of course
we
can't guarantee you that they're still serving this
exact recipe, given
to
Mary and
Vincent Price in the 1970's. No matter. It's
scrumptious!"
1 medium eggplant (1 1/4 pounds)
1/2 cup bread crumbs
1 tablespoon butter
2 tablespoons grated Parmesan cheese
4 tablespoons butter
2 large scallions, chopped
2 tablespoons chopped parsley
1/2 pound fresh lump crabmeat or
diced raw shrimp
1/4 teaspoon salt and 1/4 teaspoon pepper
1 teaspoon butter
Boil eggplant in water for about 20 minutes. Drain; when cool enough
to
handle, cut lengthwise and carefully remove pulp, leaving a shell 1/4
inch thick. Chop the
pulp and reserve. Arrange the shells in a shallow
baking dish.
Preheat oven to 400
degrees F.
Brown breadcrumbs in 1 tablespoon
butter. Mix with Parmesan cheese. In a skillet melt 4
tablespoons butter.
Add scallions and parsley and sauté for 2 minutes. Add crabmeat or
diced raw shrimp and cook, stirring, for 3 minutes longer. Add the eggplant pulp and
sprinkle with salt and pepper. Mix, cover, and cook over low heat for
5 minutes. Pile this
filling into the eggplant shells. Sprinkle with the bread crumb-cheese mixture and dot each
portion with 1 teaspoon butter. Bake
20 minutes. Serve piping hot. Serves 2.
More Galatoire's Recipes!
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