Friday, January 25, 2019

Vintage Recipe: Creole Style Eggplant

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

 This recipe for Creole Style Eggplant can be made as a side dish or even served as a meatless entree. The recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, eggplant, side dish, vegetable
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Creole Style Eggplant


  • 1 Eggplant, medium
  • 4 Tbs Crisco
  • 2 Onions, diced
  • 1 Green Pepper, diced
  • 1 1/2 cups Soft Bread, diced
  • 3/4 tsp. Salt
  • 1/2 tsp Paprika
  • 1 1/2 cups Fresh or Canned Tomatoes, diced
  • 3/4 cup Cracker Crumbs
  • 3 Tbs. Butter, melted
  • 1/2 tsp Salt


  1. Cut eggplant into 1/2 inch cubes. Pour boiling water over cubes and boil until tender, about 20 minutes.
  2. Melt Crisco in a skillet. Cook onion and green pepper until softened.
  3. Drain eggplant and add to onion mixture. Add diced bread, salt, paprika and tomatoes. Mix thoroughly and pour into baking dish.
  4. Topping: Mix together cracker crumbs, salt and melted butter. Spread over the filling mixture.
  5. Bake at 350°F until brown, about 1 hour.
Created using The Recipes Generator

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