Shrimp-crabmeat stuffed eggplant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Size eggplants |
| ½ | cup | Onions; chopped fine |
| ½ | cup | Celery; chopped fine |
| ½ | cup | Bell pepper; chopped fine |
| 2 | Eggs | |
| 4 | tablespoons | Margarine |
| 4 | Cloves garlic; minced | |
| 2 | Hamburger buns | |
| ½ | pounds | Crabmeat |
| 1 | pounds | Boiled shrimp; cooked, peeled and deveined |
Directions
Cut each eggplant in half lengthwise; remove middle and chop the removed eggplant. In the margarine, place the chopped eggplant, onions, bell pepper, celery and garlic; smother until tender. Soak buns in eggs; when buns are completely soaked, mix well with chopped boiled shrimp, smothered eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells of eggplant for 10 minutes; then stuff the shells with the eggplant-shrimp mixture. Top with crumbs and bake 15 to 20 minutes at 350 degrees. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .