Gulf coast eggplant with crab

Yield: 1 Servings

Measure Ingredient
3 smalls Or 2 medium eggplants
4 tablespoons Butter; divided
2 larges Cloves garlic; crushed
1 cup Chopped green onion
1 cup Sliced celery
½ cup Finely chopped red bell pepper
½ cup Chopped parsley
1 cup Soft French bread crumbs; divided (up to 1-1/2)
2 teaspoons Chopped fresh thyme
1 teaspoon Chopped fresh rosemary
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh basil
2 \N Eggs; beaten slightly
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Tabasco pepper sauce
1 pounds Crabmeat (or 1 pound chopped, cooked shrimp)
1 large Lemon; juiced
½ cup Freshly grated Romano or Parmesan cheese
\N \N Chopped parsley

Wash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a baking pan, and bake about 35 or 40 minutes or just until tender. Remove from oven, cut in half lengthwise, and cool. With a spoon or sharp knife, scoop out pulp, leaving a ½ inch shell. Chop or mash pulp.

While eggplants are baking, saute garlic, green onion, celery and bell pepper in 2 tablespoons butter until soft but not browned. Remove from heat and combine with eggplant pulp and all reamining ingredients except ½ cup bread crumbs, remaining butter and cheese. Mix lightly and taste to correct seasonings.

Spoon filling loosely into reserved eggplant shells. Top with remaining bread crumbs and dot with remaining butter.

Arrange filled shells on an oiled shallow pan; do not crowd. Put in preheated 350 degree oven and bake about 20 to 25 minutes or until hot and lightly browned. During the last 5 to 6 minutes of cooking, sprinkle with cheese. Served garnished with chopped parsley.

Note: This filling can also be baked in a buttered casserole dish instead of eggplant shells.

Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak <bkivak@...> on Sep 11, 1997

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