Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
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.
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Ingredients
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3 Whole Eggplants
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1 Whole Onion, Chopped
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1 Tablespoon Butter
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Cup Shrimp
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1/2 Cup Steamed Rice
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1/2 Cup Bell Pepper
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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).
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