Best 7 Eggplant And Beef Creole Recipes

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**Eggplant and Beef Creole: A Flavorful Fusion of Louisiana and Mediterranean Cuisine**

Embark on a culinary journey that harmoniously blends the vibrant flavors of Louisiana and the Mediterranean with Eggplant and Beef Creole. This delectable dish is an orchestra of bold spices, succulent vegetables, and tender meat, simmered together in a rich tomato-based sauce. Discover a symphony of flavors and textures as you explore the diverse recipes featured in this article. From the classic Creole approach to modern fusion variations, each recipe promises a unique and enticing culinary experience. Prepare to tantalize your taste buds as we delve into the depths of this Creole masterpiece.

Let's cook with our recipes!

BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

Layers of fried eggplant, seasoned ground beef, tomatoes, and cheeses are easily thrown together and baked to delicious perfection in this casserole dinner dish.

Provided by ladyindigo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h50m

Yield 8

Number Of Ingredients 18

cooking spray
1 medium eggplant, peeled and sliced into 1/4-inch rounds
1 pinch salt, or more as needed
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ cup vegetable oil
1 pound ground beef
2 cloves garlic, minced
1 medium sweet onion, sliced
2 teaspoons Italian seasoning
salt and ground black pepper to taste
1 (15 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
  • Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
  • Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
  • Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
  • Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
  • Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 28.6 g, Cholesterol 66 mg, Fat 24.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10.5 g, Sodium 464.7 mg, Sugar 3.9 g

EGGPLANT CREOLE



Eggplant Creole image

Eggplants have quite an eclectic history, but have always been delicious. For those who haven't ventured too far out of their culinary norm, this is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom's wonderful eggplant cooking.

Provided by Meredith Begnaud

Categories     Main Dishes

Number Of Ingredients 10

1 large eggplant
3 tbsp butter or margarine
3 tbsp flour
3 large tomatoes, peeled and sliced
1/2 cup peppers, thinly sliced
1 small onion, thinly sliced
1 tsp salt
1 small bay leaf
2 whole cloves
1 cup buttered bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
  • Drain and place the eggplant into a buttered casserole dish.
  • In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
  • Pour the mixture over eggplant.
  • Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
  • Cover with a thin layer of the buttered bread crumbs.
  • Bake for 10 minutes and serve hot.

CREOLE EGGPLANT CASSEROLE



Creole Eggplant Casserole image

There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit.

Provided by graniteangel

Categories     Creole

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

3 medium eggplants
2 teaspoons salt
2 cups water
1/2 lb ground beef
2 medium onions
1 medium green bell pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon white pepper
2 cups breadcrumbs
1 teaspoon unsalted butter

Steps:

  • Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
  • Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
  • Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.

Nutrition Facts : Calories 240.1, Fat 6.7, SaturatedFat 2.4, Cholesterol 20.6, Sodium 808.7, Carbohydrate 35.6, Fiber 9.2, Sugar 8.2, Protein 11.5

EGGPLANT AND BEEF CREOLE



Eggplant and Beef Creole image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 pound eggplant
Nonstick cooking spray
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon olive oil
2 large cloves garlic
8 ounces extra-lean ground beef
8 ounces whole yellow or red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)
3 cups canned plum tomatoes, drained
1/4 cup dry red wine
2 sprigs fresh oregano to yield 1 tablespoon chopped
1/8 teaspoon hot red pepper flakes or more to taste
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
  • Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
  • Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
  • Turn eggplant, spray with pan spray and continue broiling to brown on second side.
  • Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
  • Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
  • Remove the eggplant.
  • Wash and dry the oregano and chop; stir in with the hot pepper flakes.
  • Cut up the eggplant and stir into the pan, seasoning with salt and pepper.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 16 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 257 milligrams, Sugar 26 grams, TransFat 0 grams

BAKED EGGPLANT WITH GROUND BEEF



Baked Eggplant with Ground Beef image

My grandmother made the best eggplant. I hope you enjoy.

Provided by Toni Sortino Camden

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h5m

Yield 2

Number Of Ingredients 12

¼ cup bread crumbs
2 tablespoons vegetable oil, or more to taste
½ pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
1 (14.5 ounce) can whole tomatoes with juice, divided
¼ cup cooked rice
¼ cup shredded Italian cheese blend
1 hard-boiled egg, diced
¼ teaspoon dried basil
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put bread crumbs in a bowl with enough water to cover; set aside to soak.
  • Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
  • Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
  • Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
  • Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g

EGGPLANT AND BEEF STIR-FRY



Eggplant and Beef Stir-Fry image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Stir-Fry     Quick & Easy     Dinner     Eggplant     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

4 tablespoons chopped fresh mint, divided
3 tablespoons reduced-sodium soy sauce
2 fresh red or green Thai chiles, thinly sliced crosswise, divided
1 1" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teaspoon sugar
5 tablespoons vegetable oil, divided
1 pound baby or Asian eggplant, sliced into 1/4" rounds
1/2 pound beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

  • Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
  • Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.

EGGPLANT CREOLE



Eggplant Creole image

Make and share this Eggplant Creole recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 medium onion (diced)
1/2 bell pepper (chopped)
2 celery ribs (chopped)
2 garlic cloves (minced)
1 lb eggplant (diced into 1/2 inch cubes)
15 ounces tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons parsley (minced)
1 teaspoon thyme
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon rep pepper
1/8 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon pepper (more or less to taste)
1/2 teaspoon powdered nori
1/4 teaspoon salt (more or less to taste)

Steps:

  • Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
  • Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

Tips:

  • Mise en Place: Before starting to cook, ensure all ingredients are prepped and measured. This will ensure a smooth and efficient cooking process.
  • Choose the Right Eggplant: Select firm, deep-purple eggplants with smooth skin. Avoid those with blemishes or bruises.
  • Cut Eggplant Properly: To prevent bitterness, cut the eggplant into even-sized cubes or slices. Salting and draining the eggplant before cooking can also reduce bitterness.
  • Brown the Beef Thoroughly: Browning the beef adds flavor and depth to the dish. Cook it in batches if necessary to avoid overcrowding the pan, which can result in steamed beef rather than browned.
  • Use a Well-Seasoned Cast Iron Skillet: A well-seasoned cast iron skillet provides even heat distribution and a nice sear. If you don't have one, use a large nonstick skillet.
  • Stir Vegetables Frequently: Stirring the vegetables regularly prevents them from sticking to the pan and ensures even cooking.
  • Adjust Seasoning: Taste the dish and adjust the seasoning as needed. You may need more salt, pepper, or chili powder to suit your palate.
  • Serve with Rice or Bread: Eggplant and beef creole is traditionally served over rice. However, you can also serve it with crusty bread or mashed potatoes.

Conclusion:

Eggplant and beef creole is a delicious and hearty dish that combines the flavors of eggplant, beef, and creole seasoning. It's a perfect meal for a weeknight dinner or a casual gathering with friends. With its vibrant colors and bold flavors, this dish is sure to impress your taste buds. So, gather your ingredients, follow the recipe, and enjoy this Louisiana classic!

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