Free Recipe Creole Stuffed Eggplant 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Creole Stuffed Eggplant 2 Recipe
6 md Eggplants
4 Bell peppers; chopped
4 md Onions; chopped
1/2 c Celery; chopped
3 Cloves garlic; minced
1 Stick butter
1 lb Small shrimp; peeled &
-deveined
1 lb White lump crabmeat
1/2 c Parsley
1/4 c Bread crumbs
Paprika
Butter
Creole Stuffed Eggplant 2 Preparation
Boil eggplants for 8-10 minutes. Cut in half lengthwise and dig out pulp. Reserve eggplant shells. Place pulp in large bowl. Saute peppers, onions, celery and garlic together until limp. Then add eggplant pulp and saute a bit longer until most, but not all, of liquid is absorbed. Add shrimp. Cook for another few minutes. Place in a large bowl, fold in crabmeat and parsley, and cool. Place in eggplant shells. Set in oiled baking dish and sprinkle with bread crumbs and paprika. Dot with butter and bake at 350 until brown (15-20 minutes). Note: Tricks to a great dish are ensuring eggplant is tender and stuffing is not to dry. SEAFOOD MAKES THIS A MEAL IN ITSELF. From the <Micro Cookbook Collection of Contemporary Recipes>.
Cooking Temperature:
Recipe Serves: 12
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