Galatoire's seafood stuffed eggplant from Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant by Melvin Rodrigue and Jyl Benson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robm on May 17, 2017

    Part 3 of 3: 7) CUT THE BUTTER!!! Use just enough (a couple of tablespoons) to sauté the vegetables and make this in a non-stick pan. For the Béchamel, the equivalent of half a stick of butter is more than enough to make the roux. You don't need two sticks of butter, and the dish will still be extremely rich and satisfying! 8) Best tweak: make the filling the day ahead and refrigerate overnight before final cooking. The flavors will be even richer and delicious! Enjoy! I am absolutely convinced that this is THE greatest recipe ever concocted in New Orleans and America! It's supposed to be a home recipe of the Galatoire family. A monument needs to be erected to the family member who invented this sublime dish!!!

  • robm on May 17, 2017

    Part 2: 3) This sounds like heresy, but this is a perfect dish to use faux crabmeat (surimi). Process a pound of it until it is coarsely ground into small bits (but not a powder or, worse, a paste). For the shrimp, use a pound of the tiny, pre-cooked and cleaned "salad shrimp," whole and thawed. 4) Season the béchamel with a couple of dashes of nutmeg and of Creole seasoning (or salt and cayenne). 5) When you mix the eggplant pulp, sauteed vegetables and béchamel together, add 1/4 cup dry wine or 2 - 3 tablespoons brandy. 6) Increase the bread crumb/parmesan mixture to 1 cup when you add it to the mixture. The recipe in the book makes a filling that is slightly looser than the dish served at the restaurant. 6) Add the faux crab/shrimp and cook all for just a few minutes (both ingredients are already cooked. 7) Spray oval au gratin dishes with cooking spray, lay a reserved eggplant skin in each one, then top with the eggplant mixture for easy baking and serving.

  • robm on May 17, 2017

    Part 1: I just made this dish for a family occasion last week and, once again, it's amazing how something so relatively easy to make and with relatively simple ingredients can become such a sumptuous dish! Even if you DON'T love eggplant, try this. I absolutely guarantee that it will be the best thing you ever taste!!! These are tweaks I made to reduce fat and make it a more affordable dish, as well as to make preparation easier: 1) Cut the eggplants in half, score them and salt them, then microwave them in a pyrex dish for at least 10 minutes to cook and soften them for the rest of the recipe. When cool enough to handle, scrape out the pulp and save the skins. 2) To the chopped parsley and green onions I added a stalk of celery. It all went in the food processor before sauteeing. Sprinkle some salt and cayenne (or commercial Creole seasoning) on the saute.

  • robm on June 08, 2011

    This is possibly the best thing I ever put in mouth! :-) If you love eggplant, you have to try this spectacular dish! One of the few dishes I actually dream about. If I'm ever about to be executed, this will be my last meal! Surprisingly, it's not all that hard to make for special occasions.

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