Stuffed Eggplant (a la Creole)
3 large eggplants
3 medium sized onions
3 green or bell peppers
3 cps soaked white bread squeezed dry
1 lb fresh or canned shrimp or fresh pork meat chopped fine
2 rounded tbsp lard
1 - Cut open lengthwise the eggplants, boil in plenty of water for 2 1/2 to 3 hours, take carefully out of water
so they will break as little as possible, place cut side up on flat cake tins, and scoop out all the inside,leaving
the shell to stuff.
2 - Have an iron skillet ready, put on stove.
3 - When hot put in lard and chopped onion, let cook until edges of onions are brown, put in immediately shrimp<.br> or p[ork and eggplant, that you remove from the shells - cook 10 minutes, add salt and pepper, then put in stirring all
the time, the bread and the chopped green pepper.
4 - Fry for 15 minutes more, then put in shells and sprinkle toasted breadcrumbs over the tops, put in oven and bake
for 20 minutes in hot oven.
This is a delicious dish, and seldom used and cooked properly except in the Creole section of Southern Louisiana.
The shrimp or pork may be left out. This dish requires careful cooking.