Cajun French: la breme (la brem) – eggplant
Eggplant is a vegetable we enjoy using in various ways. Not sure how we wanted to use the one we purchased at the farmers market, so we started brainstorming. What else had we purchased or had on hand that we could incorporate? After some discussion, we decided on a casserole using seafood – shrimp and crab. The fresh peppers were abundant this week and we had a variety so in they went. The mayonnaise was used not only as a binding but also for flavor enhancement. Although the recipe is easy, the results are a casserole with a richness to be enjoyed.
Mais C’est Bon!
Enjoy!!
Ingredients:
Olive oil
1 medium eggplant
1 onion, chopped
4 cloves garlic
½ jalapeno
½ sm orange bell pepper
1 sm red bell pepper
1 stuffed crab
1 cup cooked small shrimp
2 Tbl mayonnaise
1 cup cooked seasoned brown rice
3 Tbl bread crumbs
Salt and pepper
Cheese
Peel eggplant and cube
Chop onion, garlic and peppers
Heat 1-2 tsp olive oil to medium in a cast iron skillet
Sauté onion, garlic and peppers until tender
Season with salt and pepper
Add eggplant and sauté until tender
Add stuff crab and combine
Add cooked shrimp and mix
Add mayonnaise, rice, and bread crumbs
Mix well
Season to taste
Place in oiled au gratin dishes
Top with grated cheese of your choice
Bake in a preheated 350 degree oven for 30 minutes
Let sit for 10 minutes then serve
Note: The casserole can also be baked in the iron skillet
