A Southern twist to a recipe, with a bit of bite!
Ingedients
1 medium or 2 small eggplants
2 tablespoons of extra virgin olive oil
1/2 cup diced onions
2 teaspoons of chopped garlic
2 cups of ground alligator tail meat(See Note)
5 canned tomatos, diced, liquid reserved
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper, or to tatse
3/4 cup of breadcrumbs
3/4 cup of cheddar cheese
1/4 cup chopped, fresh parsley
Method
Note:
Place alligator meat into a food processor, fitted with the metal blade. Grind using the pulse button, scaping down the sides as needed. Heat vegetable oil over medium-high heat in a large non-stick or cast iron skillet. Crumble the sausage meat into the cooking until completely browned and no longer pink.
B. Smith Cooks Southern-Style
Missed a step.
Barbara Smith
Ingedients
1 medium or 2 small eggplants
2 tablespoons of extra virgin olive oil
1/2 cup diced onions
2 teaspoons of chopped garlic
2 cups of ground alligator tail meat(See Note)
5 canned tomatos, diced, liquid reserved
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper, or to tatse
3/4 cup of breadcrumbs
3/4 cup of cheddar cheese
1/4 cup chopped, fresh parsley
Method
- Pre-heat oven to 350F. In a large pot, cover the eggplants with water and boil until slightly tender.
- Cut each eggplant in half, lengthwise. Usins a paring knife, cut a border so that 1/2 inch of of flesh and skin remain around the edge.Slice the flesh within the border lengthwise and crosswise, then scoop out and cube the eggplant pulp(You should have 1 to 2 cups of eggplant cubes) Reserve the eggplant cubes and hollowed out eggplant halves.
- In a large skillet, heat the olive oil over medium heat, and saute the oninons and garlic until transparent, about 4-5 minutes. Stir in the cooked alligator meat, eggplant cubes, diced tomatos,and reserved tomato liquid. Add the salt, pepper, cayenne. Cook over medium heat for 15 to 20 minutes, until eggplant is cooked.
- Add the breadcrumbs to the meat mixture and toss to coat. Place equal amounts of the meat mixture into each reserved eggplant half. Sprinkle each eggplant half with cheddar cheese
- Bake for approx 20 minutes, until slightly browned. Sprinkle with parsley and serve immediately.
Note:
Place alligator meat into a food processor, fitted with the metal blade. Grind using the pulse button, scaping down the sides as needed. Heat vegetable oil over medium-high heat in a large non-stick or cast iron skillet. Crumble the sausage meat into the cooking until completely browned and no longer pink.
B. Smith Cooks Southern-Style
Missed a step.
Barbara Smith
Last edited:
