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, .

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