**This is Homemade Cajun Seasoning mix. Feel free to
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Grilled Eggplant
Slice eggplant into 1/2 inch thick
Heat 1 tbsp oil in a large frying pan over high heat, add ground lamb and spice mix and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Set aside. Add remaining oil and cook eggplant for 3-5 mins, until browned. Add tomato, chickpeas and cilantro and cook for 2 mins. Return ground lamb to pan and cook for 5 mins, or until cooked through.
Distribute mixture between lettuce and sprinkle with reserved cilantro. Serve with wraps.
oft.
Add in the eggplant, stir to combine.
Cover
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Sprinkle Cajun spice evenly on each chicken
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
ot sauce.
Dip the eggplant slices first into the cornmeal
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Place eggplant halves in large pot of
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
We have two recipes for Eggplant (Grandma's own).
Try them both!
Peel eggplant.
As it is sliced, place in bowl of 1 quart of water and 1 tablespoon of salt.
Drain.
Place in shallow dish containing hot sauce and turn to coat well.
Cover and let stand for 30 minutes.
In plastic bag, place 1 cup of flour and pepper. Drop eggplant in bag in small batches to coat with mixture and fry in deep fat fryer until golden brown.
Remove and drain on paper towels.
Serve while hot.
Serves 10 to 12 as hors d'oeuvres.
o 5 minutes.
Add eggplant, zucchini, squash, tomatoes, olives, and
Combine eggplant, water and 1 teaspoon salt in medium saucepan.
Bring to boil; reduce heat and simmer 5 minutes; drain. Cook celery, onions and bell pepper in butter until tender-crisp. Stir in eggplant, rice, crawfish tails, crumbs, parsley, garlic powder, black pepper, red pepper and 2 teaspoons salt.
Turn into buttered 2-quart casserole.
Sprinkle with paprika.
Bake at 375\u00b0 for 25 to 30 minutes.
esired. Reduce heat and add eggplant, onions, bell peppers, garlic and