Eggplant Creole
Bursting with vibrant Creole flavors, Eggplant Creole is a hearty, plant-based dish that’s perfect for weeknight dinners or gatherings. Tender cubes of eggplant are sautéed to perfection, then simmered in a rich, spiced tomato-based sauce featuring a medley of vegetables like onions, bell peppers, and celery—the "holy trinity" of Cajun cooking. Infused with Cajun seasoning, dried thyme, and smoky paprika, this recipe delivers a comforting heat and complexity that will keep you coming back for more. Garnished with fresh parsley and scallions, this dish is delicious on its own or served atop fluffy white rice for a satisfying meal. Easy to prepare in under an hour, Eggplant Creole is a flavorful, vegetarian take on a Louisiana classic that’s sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 cloves, minced garlic
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, sliced for garnish scallions
- 2 tablespoons, chopped for garnish fresh parsley
- 4 cups (optional, for serving) cooked white rice
Instructions
Wash and dice the eggplants into bite-sized cubes. Sprinkle with a pinch of salt and let sit in a colander for about 10 minutes to draw out bitterness. Rinse and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant cubes and cook until softened and lightly browned, about 5-7 minutes. Remove the eggplant from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the diced tomatoes (with their juices), tomato paste, vegetable stock, Cajun seasoning, thyme, paprika, and bay leaf. Stir well to combine.
Return the cooked eggplant to the skillet, mixing it into the sauce. Add salt and black pepper to taste.
Bring the mixture to a simmer. Lower the heat, cover, and cook for 20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
Remove the bay leaf and adjust seasoning if needed. If the sauce is too thick, you can add a splash of vegetable stock or water to reach your desired consistency.
Serve the Eggplant Creole hot over cooked white rice, if desired, and garnish with sliced scallions and fresh parsley.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 71.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5960 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
