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Creole Eggplant Gratin Delmonico

Here’s another extinct restaurant dish you can’t get anymore. It was the favorite side dish at the old Delmonico, before Chef Emeril took over. Especially right after it comes out of the oven, it’s delicious–even if you don’t like eggplant.

I had this dish for the last time at Delmonico two days before the old regime closed down. It was the night of the Babylon parade, which passed right on front on St. Charles Avenue. We had most of our dinner, went out to watch the parade, and came back in for dessert with Angie Brown and Rose Dietrich, the sisters who owned Delmonico. The combination of that Mardi Gras experience with one of the best meals I ever had there (the old place was good to the last) is forever engraved in my memory.

The old, pre-Emeril version of Delmonico's famous eggplant casserole, made here in a portion for one or two.

The old, pre-Emeril version of Delmonico’s famous eggplant casserole, made here in a portion for one or two.

  • 2 eggplants, peeled and cut into large dice
  • 2 Tbs. butter
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 cup small peeled shrimp
  • 1/2 lb. claw crabmeat
  • 1 chopped tomato
  • 1/4 tsp. Tabasco
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. marjoram
  • 3 sprigs parsley leaves, chopped
  • 1/2 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 cup bread crumbs

1. Bring a large pot of water to a rolling boil and drop the eggplant in for about two minutes. Remove and drain.

2. Heat the butter in a large skillet and sauté the onion, celery, and shrimp until the shrimp turn pink. Add all the other ingredients except bread crumbs and cook, stirring very lightly, until everything is heated through.

3. Load the mixture into a baking dish and top with the bread crumbs. Bake in the oven at 350 degrees for about 15 minutes, or until the bread crumbs are toasty.

Serves four to eight.

1 Readers Commented

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  1. John-Christopher Ward on August 21, 2017

    Is this Creole Eggplant Gratin Delmonico recipe yours or did you get from the restaurant?
    TOMMENT:
    It came from the restaurant, but that’s the old recipe, not the one that Emeril installed.

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