Recipe: Shrimp and Eggplant Casserole

Here we go again with one of my Nanaw’s specialty dishes.  This is one of her recipes she made when the garden was really perking and growing some monster eggplants.  We loved it!  I think you will too.

Shrimp and Eggplant Casserole

1 large or 3 small eggplants
1 cup raw rice
2 Tablespoons Worcestershire sauce
3 beef bouillion cubes
1/4 cup bacon drippings (if you have them. if not, use real butter)
1 small green pepper, chopped
1 medium onion, chopped
1 rib of celery, chopped
2 dashes Tabasco sauce (3 if you feel naughty)
1 lb. shrimp, cleaned
2 cups hot water

Wash, peel and de-vein shrimp.  Peel eggplant and cut into pieces.  Cook eggplant covered in water until tender.  Drain.  Saute onion, pepper, and celery in bacon drippings.  Add eggplant and remaining ingredients.  (Melt bouillon cubes in hot water before adding to mix so it is already dissolved).  Pour into a greased casserole dish, cover with foil and bake for 1 hour and 15 minutes at 375 degrees.

Ya’ll Enjoy! 🙂


2 Comments Add yours

  1. Since I am currently drowning in eggplant thanks to a very happy patch of the stuff in my veggie garden — I am thankful for this recipe! You have no idea. Or maybe you do. Do you garden? This is my very first visit here.


  2. Kath says:

    I love all your southern foods recipes.

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