Name: Creole Eggplants
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Miscellaneous
Ingredients: 2 onions, peeled and finely chopped; 4 garlic cloves, peeled and chopped; 1 green bell pepper, de-seeded and chopped; 1 red bell pepper, de-seeded and chopped; 3 large aubergines , cubed; 1 tsp hot paprika; 1 tsp sweet paprika; 2 tsp ground cumin; 800g cherry tomatoes; 1/2 tsp light brown sugar; 6 tbsp olive oil; salt and freshly-ground black pepper, to taste; 2 tbsp finely-chopped flat-leaf parsley, to garnish; 8 lime wedges, to garnish

creole eggplants served on a bed of rice

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Creole Eggplants

Creole Eggplants is a traditional American recipe for a classic dish of fried aubergine, bell peppers, garlic and onion with tomatoes and spices that makes an excellent Thanksgiving accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Creole Eggplants.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Stew Recipes Vegetable Recipes Christmas Recipes Thanksgiving Recipes USA Recipes

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Ingredients:

2 onions, peeled and finely chopped
4 garlic cloves, peeled and chopped
1 green bell pepper, de-seeded and chopped
1 red bell pepper, de-seeded and chopped
3 large aubergines (eggplants), cubed
1 tsp hot paprika
1 tsp sweet paprika
2 tsp ground cumin
800g (2 tins) cherry tomatoes
1/2 tsp light brown sugar
6 tbsp olive oil
salt and freshly-ground black pepper, to taste
2 tbsp finely-chopped flat-leaf parsley, to garnish
8 lime wedges, to garnish

Method:

Heat 2 tbsp of the olive oil in a frying pan over medium heat. Add the onions, garlic and bell peppers then fry, stirring frequently, for about 4 minutes, or until softened.

>Heat the remaining oil in a flame-proof casserole and use to fry the cubed aubergine for about 5 minutes, or until golden brown all over (this is best done in batches). As each batch cooks, remove from the pan with a slotted spoon and set aside to keep warm.

When the onion mix is soft, stir in the paprika and cumin. Cook for 1 minute then turn into the casserole. Return the aubergine pieces to the casserole and stir in the tomatoes and the sugar. Adjust the seasoning to taste then pour in 350ml water. Stir to mix and bring to a boil. Reduce to a simmer, cover and continue cooking for about 20 minutes, or until the sauce has thickened and all the ingredients are heated through.

Turn into a serving dish, garnish with the parsley and lemon wedges then serve.

Find more Christmas Recipes Here and more more classic Thanksgiving recipes here.