Seafood Stuffed Eggplant
Source of Recipe
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Recipe Link: http://www.quailridge.com/html/free/recipes/bob/Mississippi/MS_N_eggplant.htm
Perfect to make ahead.
Can be assembled and placed in oven prior to guests arriving.
A seafood flavor to be cherished by any gourmet.
Seafood Stuffed Eggplant
2 large eggplants
Olive oil
6+ tablespoons butter, divided
1 cup chopped green onions
3 cloves garlic, minced
1/2 cup chopped bell pepper
1/2 cup chopped celery
Chopped parsley
Salt and pepper to taste
1 pound lump crabmeat
1/2 pound shrimp, cooked, deveined,
and butterflied
Italian bread crumbs
Grated Parmesan cheese
Cut eggplants in half lengthwise.
Rub cut surface with olive oil and place cut-side-down in roasting pan.
Bake 30 minutes at 350 degrees F. Remove from oven and scrape cooked
eggplant away from skin, leaving shell intact. Chop eggplant meat coarsely
and reserve.
Melt 6 tablespoons butter in a skillet and saute onions, garlic, bell pepper,
celery, and a generous amount of parsley. Season mixture with salt and
pepper and cook 4 minutes.
Add eggplant and saute for another 6 minutes. Remove mixture from heat
and add crabmeat and shrimp; mix well.
Stuff eggplant shells with mixture and sprinkle with bread crumbs, a dot
of butter, and Parmesan cheese.
Bake at 350 degrees F. for 20 minutes.
Makes 4 servings.
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