This recipe is a Creole adaptation of an old-world favourite: L’ Aubergine à la Sauce Grecque. Eggplant is a wonderful fruit, used frequently in Creole cooking. This unique food originates from West Africa. The word brème is a derivative of the Spanish word berenjena, assimilated into Creole French during the Spanish rule of Louisiana. “Brème” is our Louisiana Creole word for eggplant; we don’t use the French aubergine; we don’t need to.

By increasing the serving portions you can use this dish as main course. If you have a wider range of appetites to appease, you can add your favourite pasta or potatoes. You can withhold meat, or use meatless Chorizo, to create a Vegetarian meal with this dish. Serve on a colourful platter, and garnish with slices of lemon and boiled egg halves.

Serve with your favourite wine, red or white.

Si c’est bon, cher!
John la Fleur II


What you will need

  • 1 cup lean chopped bacon or andouille pork sausage
  • 2 large eggplants
  • 3 cups olive oil
  • 1 cup choice of fresh seasoned crawfish, shrimp, or sausage
  • 1 tbs white or black pepper
  • 1 tbs minced garlic
  • 2 tbs brown or white sugar
  • 1 can stewed tomatoes with jalapeños
  • 1 cup lemon juice
  • 1 tsp rosemary
  • 1 tsp herbes de provence (or simple Italian herbs)
  • 3 cups yellow squash cut in small rounds
  • 2 cups white wine
  • 1 pint Quattro formaggio (Alfredo Sauce)

Now Get Cooking

  1. Fry the bacon in a large skillet or wok and strain all excess grease.
  2. Chop the bacon and set aside.
  3. Cut the eggplant into rounds and sauté in the olive oil in the same skillet.
  4. Add the crawfish (tasso may be substituted) bacon, pepper, garlic, and tomatoes (whole or diced).
  5. Caramelise the meat and vegetables with a tbsp sugar over high heat until the onions are translucent.
  6. Add lemon juice, rosemary, and herbs. Salt to taste.
  7. Cook over medium heat until the medallions are golden brown and floppy (but not soggy).
  8. If necessary, add a little water to prevent scorching.
  9. Introduce white wine and Quattro Formaggio.
  10. Cover and allow to simmer for 5 minutes.