Creole Eggplant Casserole with Shrimp

Eggplant’s popularity in South Louisana is seen in many Cajun and Creole dishes. Creole Eggplant Casserole is just one example of the versatility of this vegetable. It’s creamy texture and delicate flavor goes well with other vegetables, meats and seafood. Sweet Daddy D’s Creole Eggplant Casserole is a rich combination of eggplant stewed with onions and tomatoes in Creole seasonings, then mixed with shrimp and breadcrumbs and baked to golden perfection. This eggplant casserole is an elegant side dish that makes any meal special.

Creole Eggplant Casserole with Shrimp

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About the Eggplant

It’s common to see eggplant on roadside vegetable stands or grown in backyard vegetable gardens throughout South Louisiana. Introduced by the Spanish in the early days of Louisiana, our climate and soil conditions proved to be ideal for the eggplant to thrive. Its lofty position in South Louisiana cuisine is a tribute to the creativity of Cajun and Creole cooks as you’ll find it used in appetizers, side dishes and entrees. Eggplant is rich in nutrients and antioxidants and provides many potential health benefits but, by definition, it is actually a fruit. Regardless, eggplant is special and this Creole Eggplant Casserole shows off just how special it is. 

Here Is What You Need

Vegetables:

• Purple eggplant
• Yellow onion 
• Green onions 
• Garlic 
• Peeled tomatoes
  

  Eggplant, garlic and onions

Medium shrimp-you do not need large shrimp for this. Its always a good idea to give the shrimp a rough chop before adding them to the recipe. If you’d prefer vegetarian, leave the shrimp out. 

Remaining Ingredients:

• Butter
• Creole seasoning 
• Seasoned bread crumbs
• Kosher Salt and Fresh Ground Pepper

Equipment:

• You’ll need a heavy bottom Dutch oven and an oven-proof casserole or baking dish. 

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Here Is What You Do

First…you have a beer. This very simple recipe is made even simpler with a little preparation. Pop the cap off a beer, sit down and read the recipe all the way through so you know what ingredients you need and what to do with. This mise en place, preparing the ingredients and getting your equipment together before you start, will make things go much smoother. 

Prepare the ingredients

Peel, clean, devein and rinse the shrimp. Pat the shrimp dry with paper towels, place in a bowl and add mix in a generous sprinkle of creole seasoning. Depending on the size of the shrimp, they can be chopped into a smaller size, if desired. Set aside.

Peel the eggplant with a vegetable peeler, slice the stem and off and cut into small cubes about 1/2 inch square; place the cubes in a bowl and mix in a little (not with much) kosher salt. Set aside.

Chop the yellow onions, green onions and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips for how to do this). Drain the tomatoes if using canned. Measure the butter, creole seasoning and bread crumbs.

Preheat the oven to 350 degrees Fahrenheit. How’s your beer?

Smother the vegetables

Place a Dutch oven over medium-high heat, add the butter and when it starts to foam, throw in the yellow onions. Saute the onions in the butter until they start to clear, which should take about 5 to 8 minutes.

Start by sauteeing the yellow onions in butter

Next, add the garlic and saute until it is aromatic, probably about two minutes. Add the green onions, salt and pepper and 2 tablespoons of creole seasoning and stir for another couple of minutes.

Add the rest of the aromatics

Next, come the tomatoes. If you are using canned whole tomatoes, drain the liquid and discard. Crush each tomato by hand as you add them. If you are using fresh tomatoes, peel them according to the hot water blanch method (see Hints and Tips) and give them a rough chop before adding. Mix the tomatoes thoroughly into the eggplant and simmer for about 5 minutes.

Crush the tomatoes by hand as you add them

Add the cubed eggplant a little at a time by hand. Don’t include any of the water that may have accumulated in the bowl. Once all the eggplant has been added, cook over medium-high heat until the eggplant is starting to soften, stirring often. The eggplant will give off a lot of water but this will evaporate while simmering.  When the eggplant is soft and starting to reduce, smash the larger pieces with a wooden spoon.

Add the shrimp and breadcrumbs

If the shrimp are large, give them a rough chop, then add them a handful at a time into the eggplant. Stir to combine and continue to cook for about 10 or 15 minutes, stirring regularly, until the liquid is starting to evaporate.

Add the seasoned shrimp in batches

Remove the Dutch oven from the heat and add the bread crumbs. As you stir in the breadcrumbs, the eggplant will tighten to the consistency of a filling or stuffing.  Be careful not to add too many breadcrumbs or it will start to overpower the flavor.

Tighten it up with breadcrumbs

Bake the casserole

Prepare an ovenproof casserole or baking dish (approximately 3-quart size) by spreading a thin layer of butter all over the inside. Spoon the eggplant mixture into the baking dish and spread out gently so that the top is even. Sprinkle a thin layer of bread crumbs and place about 6 small dots of butter on top.

Ready for the oven

Place the casserole in a preheated 350 degrees Fahrenheit oven for about 30 minutes or until its bubbly on the edges and browned a little on top.

Hot from the oven

Remove from the oven and allow the casserole to cool for five to ten minutes before serving.

That’s it, all there is to it.

As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

Hints and Tips

Leftovers? This eggplant casserole may even be more flavorful the day after you cook it. Keep leftovers in the refrigerator wrapped in airtight plastic wrap or aluminum foil for 3 to 4 days. It may also be kept in the freezer for up to six months. The best storage is in a zero degree Fahrenheit freezer, wrapped in an airtight container. Defrost the casserole in the refrigerator for 24 hours, then cover with aluminum foil and bake in a preheated 350-degree oven until warmed through, probably about 30 to 45 minutes.  

Peeling the tomatoes: To peel fresh tomatoes, bring about 10 cups of water to a rolling boil. Slice a crosshatch over the stem of the tomatoes and lower them into the boiling water for about a minute to a minute and a half, then remove them to an ice bath for about 5 minutes. Once the tomatoes are cooled, the skin comes off easily, give them a rough chop and set aside.

Vegetarian style? If you prefer a vegetarian style this recipe can be made without shrimp. 

Substitutes: This recipe is fantastic using smoked ham in lieu of or in addition to the shrimp. If using ham, cut about 1 to 2 cups of smoked ham into small cubes. Begin by sauteing the ham in about 2 tablespoons of bacon grease or butter until crowing on the edges, then remove from the Dutch oven and proceed with the recipe from the beginning. Add the ham back to the Dutch oven when you add the eggplant. Also, substituting bacon grease for the butter is a flavor enhancer. 

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Yeah You Right!

Recipe

Creole Eggplant Casserole

Eggplant and shrimp casserole, baked with creole seasoning to a bubbly golden brown. A fabulous side dish but also strong enough to stand up as a special entree.

4.75 from 4 votes

Print Pin Rate

Course: Main Dish, Side Dish

Cuisine: Creole

Keyword: eggplant

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 Servings

Calories: 271kcal

Author: Sweet Daddy D

Here's What You Need

• 1 pound medium shrimp
• 3 medium eggplants About 4 qts-peeled and cut into small cubes
• 8 tablespoons Butter
• 3 cups yellow onion About 1 large onion-chopped
• 1 bunch green onions About 1 1/2 cups-chopped
• 2 tablespoons garlic About 3-4 cloves-chopped
• 2 cups peeled tomatoes 28 ounce can
• 2 tablespoons creole seasoning plus some for shrimp
• 1/2 cup seasoned bread crumbs
• To Taste Kosher Salt and Fresh Ground Pepper

Here's What You Do

Preparation

• Peel, clean, devein and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
• Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
• Chop the yellow onions, green onions and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips). Drain the tomatoes if using canned. Measure the butter, creole seasoning and bread crumbs.

Smother the vegetables

• Melt butter over medium heat in Dutch Oven.
• Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
• Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
• Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
• Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Saute for about 5 minutes.
• Add the eggplant cubes a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
• Lower the temperature to medium, cover the Dutch oven and simmer until the eggplant is starting to soften, about 15 minutes. The eggplant will give off a lot of water that will partially cook off.
• When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
• Add the shrimp and mix well and continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
• Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs. Taste for seasoning.

Preparing to Bake

• Preheat oven to 350 degrees Fahrenheit.
• Spread a thin layer of butter inside of an oven proof casserole or baking dish.
• Pour the eggplant mix into baking dish and spread out softly.
• Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
• Bake in 350 degrees Fahrenheit preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.

Recipe Notes

This eggplant casserole may even be more flavorful the day after you cook it. Keep leftovers in the refrigerator wrapped in airtight plastic wrap or aluminum foil for 3 to 4 days. It may also be kept in the freezer for up to six months. The best storage is in a zero degree Fahrenheit freezer, wrapped in an airtight container. Defrost the casserole in the refrigerator for 24 hours, then cover with aluminum foil and bake in a preheated 350-degree oven until warmed through, probably about 30 to 45 minutes.  

To peel fresh tomatoes, bring about 10 cups of water to a rolling boil. Slice a crosshatch over the stem of the tomatoes and lower them into the boiling water for about a minute to a minute and a half, then remove them to an ice bath for about 5 minutes. Once the tomatoes are cooled, the skin comes off easily, give them a rough chop and set aside.

If you prefer a vegetarian style this recipe can be made without shrimp. 

This recipe is fantastic using smoked ham in lieu of or in addition to the shrimp. Also, substituting bacon grease for the butter is a flavor enhancer. If using ham, cut about 1 to 2 cups of smoked ham into small cubes. Begin by sauteing the ham in about 2 tablespoons of bacon grease or butter until crowing on the edges, then remove from the Dutch oven and proceed with the recipe from the beginning. Add the ham back to the Dutch oven when you add the eggplant. 

 

Nutrition

Calories: 271kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 173mg | Sodium: 734mg | Potassium: 698mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1024IU | Vitamin C: 18mg | Calcium: 155mg | Iron: 3mg