Matant Livia’s Baked Eggplant

Creole and Cajun foods are sooooo good.  Different, but kinda sorta similar.  I spent a year in Nawlins..New Orleans to those who don’t know what Nawlins is.  I visited various parishes as well.  I collected many wonderful recipes and how-to’s while there.  All of them are “Take this, do that, add this….”  Most of them begin with “First you make a roux.”   If you are an inexperienced cook and not sure about amounts or methods, you’d best leave Cajun and Creole food alone.  I would suggest though, you learn how to cook without a recipe.   Make it individual, make it with joy, and like all good Southern food, make it with lots of love!

Eggplant – depends on size and how many you want to feed
The Holy Trinity – onion, bell pepper, celery, chopped finely
Fresh parsley, chopped
Grated parmesan cheese
Chopped tomato (fresh summer tomatoes are alway best for everything!)
Worcestershire sauce (Lee and Perron’s as they say)
Cooking spray 
OPTIONAL:  Seasoned or unseasoned bread crumbs are good tossed with a bit of butter/margarine and the parmesan cheese, sprinkled on top for last 15 minutes to get all toasty

Take an eggplant, wash well and pierce skin with fork all over.  Cut the eggplant in half and spray with cooking spray.  Place both halves, cut side down on a cooking sheet sprayed with cooking spray and bake at 350 until tender.  Amount of time varies with size of the eggplant.

Remove from oven and carefully scoop out cooked eggplant and coarsely mash.  Add to this the Holy Trinity, parsley, peeled and chopped tomato(s), parmesan cheese, some shakes of Worcestershire sauce, salt and pepper.  Let sit a few minutes and taste.  Adjust seasonings to taste.  Pile back into eggplant shells (or into a sprayed baking dish) and bake until warm and steamy.  Add some good shakes of parmesan cheese over top.

This is not one of those highly seasoned, luxurious recipes.  It is earthy, basic and excellent with a good French bread slathered with butter, a glass of Southern style sweet tea, and a slice of buttermilk pie (recipe coming soon!).

(HINT) I add foil to the baking dish so I can remove the casserole, allow to cool, and then wrapping well and freezing.  While eggplant, tomatoes, bell peppers are cheap; this is a good use of end of summer bounty.

26 Comments (+add yours?)

  1. M-R
    Jun 03, 2014 @ 16:56:56

    I’ll be giving this a try, no worries !!! 🙂


  2. kanzensakura
    Jun 03, 2014 @ 17:12:36

    Reblogged this on kanzen sakura and commented:

    Again, a good recipe making use of summer’s garden bounty. This is good for a nice vegetarian or Meatless Monday Meal. Enjoy with sweet iced tea or a red wine. This is one of the first recipes I posted.


  3. Let's CUT the Crap!
    Jun 03, 2014 @ 18:19:44

    Sounds great. I’ve never been much of a fan of eggplant until China. It surprised me how good it was AND to find it there. Eggplant always seemed a Mediterranean dish. Boy, live and learn. 🙂


  4. Let's CUT the Crap!
    Jun 03, 2014 @ 18:22:12

    I sometimes do breadcrumbs in butter to put on green bean or cauliflower. I like the idea of good shakes of parmesan cheese over top as well.


  5. SirenaTales
    Jun 03, 2014 @ 20:14:48

    Yum: both the recipe and the back story. Thank you, my friend. xoxo


  6. el34ax7
    Jun 06, 2014 @ 22:56:28

    Totally doable in my kitchen, and I was just thinking “I need a new nasu recipe!”


    • kanzensakura
      Jun 07, 2014 @ 00:11:15

      Add some freshly grated parmesan too. Nawlins was my first billet as a chef so I have a real fondness for this recipe. It heats up well. It is also good stuffed into mushrooms and baked. Go crazy and add some small shrimp to it too.


      • el34ax7
        Jun 07, 2014 @ 00:19:20

        Well, the shrimp are a no go. Stupid vegetarianism. 😦


        • kanzensakura
          Jun 07, 2014 @ 00:50:29

          I didn’t know. Well, it’s good without them. I need to post my squash casserole. It isn’t like most of them. Mama’s baby sis is vegetarian, not vegan. She loves it. I love veggies myself. The other night I grilled hubbie a steak. I had grilled Vidalia onion, squash, and corn. Happy dance!


          • el34ax7
            Jun 07, 2014 @ 05:14:20

            I’ve been eyeballing that onion recipe too. And I’ll take you not knowing ad a compliment. Too many folks get preachy with it.


            • kanzensakura
              Jun 07, 2014 @ 09:46:01

              Thank you. Yes they do. All have their reasons. It’s something I’ve been thinking on for years and going in and out of. I don’t eat that much because of a medical condition…and I just like veggies better.


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