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 Post subject: Buster Holmes' Eggplant Casserole
New postPosted: September 22nd, 2008, 2:16 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1274
Location: Arlington, Texas
Quote:
EGGPLANT CASSEROLE

1 eggplant (peeled, cubed, cooked, drained)
1 cup sweet milk
2 beaten eggs
salt and pepper
1 cup grated sharp cheese
1 cup bread crumbs
1 tablespoon melted butter

Combine all ingredients well; pour into greased
casserole, and bake 40 minutes, 350 degree oven.

4 servings.


Recipe from Buster Holmes Restaurant New Orleans Handmade Cookin' page 67 Copyright Buster Holmes, Inc. 1980


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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: September 23rd, 2008, 12:58 am 
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mmmmmmmmmmmmmmmmmmmmmmm! Thanks!

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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: September 23rd, 2008, 8:26 pm 
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Joined: March 30th, 2008, 1:23 am
Posts: 82
Location: LaPlace, LA
Guys, I've always wondered why some recipes call it Sweet Milk. Anyone know? It's just regular milk, isn't it?


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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: September 23rd, 2008, 9:16 pm 
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Location: Arlington, Texas
It is regular milk. To differentiate between buttermilk and fresh milk the term sweet milk is used. Assume whole milk, not one of the lower fat varieties i.e. 1% or 2% milk.


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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: September 24th, 2008, 9:00 am 
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Joined: April 1st, 2008, 6:03 am
Posts: 556
Thanks for this recipe, Frank! I have a lovely eggplant sitting in my fridge now.

LadySandy, I'm glad you asked that question... lol... I assumed it meant buttermilk. Sheesh. :D

Frank, you're mighty handy to have around! ;) Thanks!!

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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: December 1st, 2008, 5:30 am 
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Recently, I had an "eggplant dressing" from Muriel's that had shrimp, onions... and bay leaf, (those are the ingredients I could identify in the dark). Man oh man it was delicious.

By any chance Frank, do you have that recipe?

There were over 100 local vendors in the park that night, and while I didn't try everything, (lol), I sure gave it the ol' college try! This eggplant dish from Muriel's was the outstanding winner in my book!

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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: December 1st, 2008, 8:46 am 
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Joined: April 2nd, 2008, 10:45 am
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Location: There's no place like home.
Judi, is this it? This is from Muriel's website. Also, my Stuffed Eggplant recipe is delicious -- it has crabmeat and shrimp in it.

EGGPLANT AND SHRIMP DRESSING
1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Method
Sauté onions, pepper and celery until softened. Add eggplant,
garlic and tomato, sauté for 1 minute. Add shrimp and basil.
Cook until shrimp are almost done. Add seafood stock and
French bread. Add parmesan cheese and season with salt and
pepper. Bake in 2 inch deep pan at 375 for 20 minutes.


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 Post subject: Re: Buster Holmes' Eggplant Casserole
New postPosted: December 1st, 2008, 12:21 pm 
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THANKS!!

I saved it, and I'll try it. I can tell you this... the dressing I had at City Park had bay leaves in it.... I wonder what else they left out of the recipe? :(

I think most of the places don't give you all the ingredients... why would they? If you make it at home, what's the point of coming to the restaurant and spending a lot of money?

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