Preparation:
Peel eggplant. Drop whole eggplants and 2 teaspoons salt into boiling water. Boil until tender. Drain. Split in half and remove larger seeds to prevent bitterness. Mash eggplant with potato masher. Heat oil in large skillet . Add onion, celery and garlic. Saute 2 minutes. Add meat and brown well on slow heat. Add water, cover and simmer 30 minutes. Add more water if necessary - meat should not be dry. Add mashed eggplant and blend well. Add egg, stirring to prevent curdling. Add salt, black and red pepper, Creole seasoning, butter and bread crumbs. Blend. Remove from heat. Add onion tops and parsley. Place in 1 1/2 quart baking dish. Top with bread crumbs. Bake in preheated 350F oven 10-15 minutes. |
