Creole Eggplant Gratin Delmonico
Updated: Jan 4, 2020
Delmonico Restaurant opened in 1895. The restaurant was opened by Anthony Commander, whose brother opened Commander’s Palace a decade before. Anthony LaFranca bought the restaurant in 1911. It hit its peak in tht 1960’s when LaFranca’s duaghters, Angie Brown and Rose Dietrich, took over. In 1998, Emeril Lagasse bought the restaurant. He changed the way Delmonico looked and cooked. Here is a recipe from before Emeril became owner. With eggplants in season right now, here is a dish that was one of Delmonico’s specials.
2 Eggplants, peeled and cut into large dice
2 tablespoons Butter
1 medium Onion, chopped
2 ribs Celery, chopped
1 cup small peeled Shrimp
1/2 lb Claw Crabmeat, cleaned
1 Tomato, chopped
1/4 teaspoon Tabasco
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon Marjoram
3 sprigs Parsley leaves, chopped
1/2 teaspoon Lemon Juice
1/2 teaspoon Salt
1/4 cup Breadcrumbs
Preheat oven to 350 degrees.
Bring a large pot of water to a rolling boil and drop the eggplant in for about 2 minutes. Remove and drain.
Heat the butter in a large skillet and saute onion, celery and shrimp until the shrimp turn pink. Add all other ingredients except the breadcrumbs and cook, stirring very lightly, until everything is heated through.
Load the mixture into a baking dish and top with the breadcrumbs are toasty.
Look for Creole Cajun Chef’s Creole Shake to be available in November.