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Creole Stuffed Eggplant



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Creole Stuffed Eggplant

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

12 Servings
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