Eggplant and Grilled Onions

Cajun French:  la breme (la brem) – eggplant

écraser (ā-kra-zā) – mash

The eggplant sitting on the counter was begging to be used.  Not wanting to prepare in the usual way of smothering we put our creative caps on and went to work.  Knowing we were going to serve the eggplant with salmon, we decided on a mash.  Salmon has a very mild flavor so we did not want the eggplant to overpower the salmon.  By using garlic and mint with grilled onions the eggplant was not heavily herbed.  The eggplant taste was predominant and blended well with the rosemary salmon.

Mais C’est Bon!



  • 1# eggplant
  • 1 lg clove garlic, sliced
  • 9 small mint leaves
  • Olive oil
  • Salt
  • Cajun seasoning
  • 1 lg onion

Heat oven to 350

Wash eggplant

Make nine slits in eggplant

Slice the clove of garlic

Push a slice of garlic and a mint leaf in each slit

Rub the eggplant with olive oil

Place in baking dish

Bake in 350 oven for 1 hr or until eggplant is tender

Remove from oven and let cool


While eggplant is baking:

Peel and cut onion in half

Thinly slice each half of onion

Heat 1 tsp of olive oil in cast iron or other heavy skillet

Grill onion until they are tender and browning

While grilling sprinkle onion with a little salt

Turn heat off


Once baked eggplant cools:

Peel and mash eggplant

Season with salt and Cajun seasoning to taste

Place eggplant in skillet with onions and mix

Heat and serve


This makes an excellent side


Baked Eggplant
Grilled Onions
Mashed Eggplant
Eggplant and Onions
Rosemary Salmon






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