Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis dish is the equivalent to a twice baked eggplant. The eggplant shells are hollowed out, using the pulp to mix with the stuffing. The stuffing is a mixture of the pulp, onions, bell pepper, steamed rice, either ham, shrimp, chicken or a combination. The shells are filled with the delicious mixture, topped with bread crumbs and cooked to a golden brown.
Shop Tony's Flavors In This Recipe
Ingredients
-
3 Whole Eggplants
-
1 Whole Onion, Chopped
-
1 Tablespoon Butter
-
2 Tablespoons Tony’s Original Creole Seasoning
-
1 Cup Shrimp
-
1/2 Cup Steamed Rice
-
1/2 Cup Bell Pepper
-
1/2 Cup Bread Crumbs
- Clear
Directions
- Cut eggplants lengthwise.
- In a pot, parboil eggplant for 5 minutes in salted water.
- Drain.
- Scoop out the pulp and set aside the shells.
- Place pulp in a large bowl.
- In a saucepan, sauté onions and bell pepper in butter until tender.
- Season with Tony’s Original Creole Seasoning.
- Add all ingredients (except bread crumbs) to eggplant pulp.
- Blend well.
- Place shells in a baking dish coated with cooking spray. Fill the shells with the mixture and top with bread crumbs.
- Bake in a 350°F oven until shells are tender and tops are brown (about 30 minutes).
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe