Festivals Eggplant-N-Rice Stacks
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium
Eggplant3 cups
Water (hot)1
Salt1 tsp
Milk1 cup
All-Purpose Flour1 tsp
Creole Seasoning2 tbsps
Olive Oil1 tsp
Garlic Salt1 tsp
Cayenne Pepper1 cup
Swiss Cheese (grated)1 cup
Onion (minced)1 tsp
Roasted Garlic (minced)1 tsp
White Pepper2 cups
Half-And-Half (non-fat)450 g
Crabmeat (claw)Directions:
1
For eggplant: Peel eggplant and slice into 8 (1/4-inch thick) medallions
2
Place sliced eggplant into a small bowl, add cold water and salt and soak for 10 minutes
3
Drain and dry on a paper towel
4
Combine egg and milk to make an egg wash
5
Combine flour and Creole seasoning in a shallow bowl
6
Dip eggplant in egg wash and then dredge in seasoned flour
7
In a large skillet, add olive oil and heat
8
Cook eggplant until golden brown and tender
9
Drain on a paper towel and set aside
10
For Rice Patties: In a medium bowl add 2 cups of cooked rice, egg, garlic salt, red pepper, onion tops, and cheese
11
Mix well
12
Divide rice mixture into 4 portions and form patties
13
In a large skillet, add olive oil and heat
14
Cook rice patties until browned on each side and cheese begins to melt
15
Drain and set aside
16
For sauce: In a large skillet, melt 1/4 cup of butter, add onions, and cook until tender
17
Whisk in flour, Creole seasoning, garlic, and pepper, and cook for 2 minutes
18
Add water, half-and-half, and whisk to mix well
19
Simmer for 2 minutes, stirring constantly
20
Remove from heat and stir in grated cheese
21
Set aside
22
Season shrimp with salt and pepper
23
In another large skillet, melt 2 tablespoons of butter, and then saute shrimp until no longer pink
24
Pour in the cream sauce, fold in crab meat, and heat thoroughly
25
To serve, make a bed of rice using 1/4 cup of remaining rice, for each serving
26
Place an eggplant medallion on top of the rice bed, drizzle with sauce, top with a rice patty, drizzle with a little more sauce, and then top with another eggplant medallion
27
You should have 4 stacks; each will have 2 eggplant medallions and 1 rice patty
28
Pour remaining sauce over stacks and sprinkle with chopped onion tops