Yield: 12 Servings
|6 mediums||Eggplants; halved|
|1 pounds||Small shrimp|
|1 pounds||Lump crabmeat; picked over|
|4||Bell peppers chopped|
|4 mediums||Onions chopped|
|½ cup||Parsley minced|
|3||Cloves garlic (or to taste) pressed|
|Salt and pepper|
|½ cup||Celery minced|
Date: Sun, 23 Jun 1996 13:39:57 -0500 From: Suzanne O'Dowd <suzanne@...> I've enclosed a recipe for Eggplant you might like. The recipe came from a friend on AOL and she always has a little of the background with it. I asked if it was OK to share her note so here it is. She is a wonderful cook from Louisana! Suzanne
Mr and Mrs Pierce were the original owners of the Bon Ton. He was AL, she was Alzina, a lovely and generous cajun couple. So many people asked her for her eggplant recipe that she finally wrote it down, and would hand it out to whomever asked. I think- not positive- that she even gave the recipe to Gourmet, probably in the 70's. So here, in her own words is: Makes 12 stuffed eggplant halves.
Boil eggplant til soft, and dig out meat. Save eggplant shells. Saute peppers, onions,celery and garlic until limp in a small amount of olive oil. Add eggplant pulp and cook and stir until the water is cooked out.and there are no eggplant lumps, then add shrimp. Cook for about 20 minutes longer and remove from heat. Add parsley and crabmeat, folding carefully so as not to break up the crab. Cool, add a few bread crumbs if needed to firm mix slightly. Place stuffing into shells in a pan with sides, sprinkle with bread crumbs, dot with butter or drizzle with olive oil. Bake at 350 until nicely browned.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .