Bremes Creoles (Creole Eggplant) from John LaFleur - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Bremes Creoles (Creole Eggplant) from John LaFleur


1 Cup lean chopped bacon
2 large Eggplants
3 Cups olive oil
1 Cup fresh seasoned crawfish
1 tbsp brown or white sugar
1 can sewed tomatoes with jalapenos
1 cup lemon juice
1 tsp rosemary
1 tbsp Herbes de Provence (or simple Italian herbs)
2 Cups White Wine
1 pint Ragu Quattro Formaggio


  • Fry the bacon in a large skillet or wok and strain all excess grease. Chop the bacon and set aside.
  • Cut the eggplant into rounds and saute in the olive oil in the same skillet. Add the crawfish (tasso may be substituted), bacon, pepper, garlic, and tomatoes (whole or diced).
  • Caramelize the meat and vegetables over high heat until the medallions are golden brown and floppy (but not soggy).  If necessary, add  a little water to prevent scorching. 
  • Introduce white wine and quattro Formaggio. Cover and allow to simmer for 5 minutes. 
  • By increasing the serving portions you can use this dish as main course.  If you have a wider range of appetites to appease, you can add your favorite pasta or potatoes.  Serve in a colorful platter and garnish with slices of lemon and boiled egg halves. 
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