Fried Eggplant Appetizer With Creole Sauce
Diana Rattray
At a Glance
Course : Appetizer, Sauces
Special : Easy, Low Calorie
Type of Prep : Sauté, Simmer
Cuisine : Cajun, Creole, Southern, U.S. Regional
Occasion : Christmas, Fall, Family Dinner, New Year's, Party, Superbowl, Winter
Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
INGREDIENTS:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup chopped green or red bell pepper
- 1/2 cup chopped celery
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon ground paprika
- 1 teaspoon Worcestershire sauce
- dash ground black pepper
- 1/4 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
PREPARATION:
Heat the 1 tablespoon butter and 1 tablespoon of oil in a medium saucepan. Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender. Stir in 1 teaspoon Creole seasoning, the thyme and paprika, dash of pepper, 1/4 teaspoon salt, tomatoes, tomato paste, and chicken broth. Simmer over low heat for about 10 minutes. Taste and adjust seasoning. Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
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