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Bayou Babes Cajun Pizza

Picture 106

Bayou Babes Cajun Pizza

This pizza consists of all the incredible flavors of Cajun country. We thought about the different flavors that we love from Cajun country and decide to create “The Bayou Babes Cajun Pizza”. From the sweetness of the caramelized onions to the savory flavors of the crawfish and andouille sausage simply makes this pizza “Sweet and Savory”.

Go on and get these things together-
3 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 large onions, cut in half and sliced thin
Salt and pepper to taste
¾ pound Andouille sausage, removed from casing and chopped
8 ounces baby bella mushrooms, sliced
1 ½ cups Arugula
1 large eggplant, peeled and cubed
1-2 chicken bouillon cubes
1 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, cooked, drained and chopped
Cajun seasoning, to taste
2 French bread loaves, cut in half and cut diagonally
2 cups Gruyere cheese, grated
2 cup fresh mozzarella, grated

Let’s get it on-
This is probably not a great week night meal. Making this pizza is pretty time consuming but it is well worth it. First thing you need to do is get those onions on. This takes a little while. Get you a large heavy bottom skillet out and melt you 2 tablespoons of butter and olive oil over medium high heat. Next thing you are going to do is caramelize you some onions. The caramelized onions add a very rich sweetness to the pizza and make it extra tasty. To caramelize your onions you are going to want to add the onions, salt and pepper to your pot. The salt will help speed the process up and draw the moisture out of the onions. Now stir them up real good making sure to coat all of the onions with the butter and olive oil. Cook on medium high heat for about 10 minutes, stirring frequently and watching carefully. If the onions start to stick or burn add you about a tablespoon of oil to your pan and you can reduce your heat a little. Your 10 minutes are up but you still going to need to cook them some more but you are going to reduce your heat to medium to medium low and continue cooking for an additional 20-30 minutes or until onions have caramelized. Remove onions from pot and add your yummy sausage and mushrooms to the pot and sauté for about 10 minutes, or until mushrooms are tender. Next, stir in arugula and turn your heat off. The arugula adds a lot of peppery flavor. I love the stuff; some people are not huge fans and that is A- okay. You can omit or use spinach. Whatever floats your boat. Now we are not making a traditional pizza sauce for this one folks. We are making an eggplant cream sauce and you better get back Jackson because this is the shima longa shing shong sh**. To make your sauce, boil your eggplant in 3 cups water and the bouillon cubes for about 10 minutes or until tender, drain and return to the pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5-8 minutes. Add your flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. OMG, this is going to be some sho-nuff good stuff. Season your crawfish tails with the Cajun seasoning. If you are not a huge fan of mud bugs then you can use shrimp. Place the French bread on a large baking sheet and top with eggplant sauce and gruyere cheese. Add onions and the mushroom and sausage mixture to pizza crust (bread). Top with crawfish and mozzarella cheese. Toss pizza in a preheated 350 degree oven for about 15-20 minutes or until bread is crisp and cheese has melted. Dig in Brother Ben and enjoy some fine eating.

Roasted Squash and Eggplant

Roasted Squash and Eggplant

Ingredients:

4–6 yellow squash, cubed
1 large eggplant, cubed
1 large onion, chopped
Salt and Pepper to taste
1 teaspoon garlic powder
2 tablespoons basil
¼ cup olive oil

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. Toss vegetables with seasoning and olive oil. Bake for 25 -30 minutes, or until vegetables reach desired tenderness.

Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

Stuffed Eggplant

This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
This recipe is some kind of good
Stuffed Eggplant

Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

Stuffed Eggplant

Every spring and summer we visit this great restaurant in Grayton Beach.  They have a wonderful stuffed eggplant.  We order it every time we visit. We decided to make one of our own and it is fabulous.  This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.   

Stuffed Eggplant

Ingredients:

2  large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped

1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped

1 cup fresh mushrooms, rough chopped

1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten

½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)

Directions:

Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.

Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

 

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture.  Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

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