Stewed Eggplant

Aubergines a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Eggplants
  • A Pint of Tomatoes
  • A Square Inch of Ham
  • 2 Cloves of Garlic
  • 2 Onions
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Parboil the eggplant for about thirty minutes. Take out of the boiling water and let them cool slightly. Then skin and cut into pieces half an inch square. Chop two onions very fine. Take one tablespoonful of butter, and brown the onion in it. As it browns, add tomatoes, chopped fine. Add the square inch of ham, chopped very fine. Add then two cloves of garlic, minced very fine, and season with salt and pepper to taste. Let this simmer for three or four minutes, and then add the Eggplant. Let cook, smothering slowly and well, keeping tightly covered, and stirring often to prevent burning. Season again to taste. After it has cooked for half an hour, serve very hot. This is a splendid dish, and was the first production of a Creole cuisi-niere.