Recipes

Baked Eggplant with Creole Spice

Serves 6 - Prep time 15 mins - Cook time 30 mins

3 whole eggplants

1 onion, finely diced

1tbsp butter

2tbsp Henry Langdon Creole Blend

1/2 cup cooked rice

1/2 cup breadcrumbs

Pre heat the oven to 180c

Cut the eggplants in half lengthways and place into simmering salted water for approx 5 minutes. Part cook only.

Drain. Scoop out the pulp and roughly chop. Set the shells aside.

In a saucepan saute the onions and capsicum in the butter until tender, then add the Henry Langdon Creole Blend and the eggplant pulp.

Place the mixture in a bowl with the rice and blend well.

Place the eggplant shells onto a lined baking tray, then fill with the pulp mix and top with bread crumbs.

Bake in a pre heated oven for 30 minutes. Shells should be tender and the tops golden.