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Eggplant Creole Recipe

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This recipe for Eggplant Creole, by , is from Outdoor Resort Indio Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Hanson, Lot 160

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, peeled and diced
3 tbsp. butter
3 tbsp. flour
2 c. chopped canned tomato
1 tbsp. brown sugar
1 tsp. salt
1 chopped green pepper
1 chopped onion
1 bay leaf
2 cloves (optional)

Directions:
Directions:
Boil eggplant for 10 minutes in salted water. Place in greased baking dish.

Melt butter in pan. Blend in flour. Add tomato, onion, pepper, salt, brown sugar and bay leaf.

Cook 10 minutes. Pour over eggplant, top with bread crumbs.

Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
Doubles easily; freezes well.

 

 

 

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