SEAFOOD-STUFFED EGGPLANT
Steps:
- Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
- Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
- Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
- Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.
SEAFOOD STUFFED EGGPLANT (AUBERGINE) CASSEROLE
From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's.
Provided by Vino Girl
Categories Crab
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Bake eggplant in a pan with water at 350° for 30 minutes.
- Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
- Scoop out eggplant pulp, leaving shell intact for stuffing.
- Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
- Add the cream sauce and cook together until heated through.
- Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
- Bake at 350° for 25 to 30 minutes or until tops are brown.
Nutrition Facts : Calories 427.6, Fat 25.5, SaturatedFat 15.6, Cholesterol 149.2, Sodium 730.4, Carbohydrate 29.8, Fiber 10.1, Sugar 6.7, Protein 22.7
LOUISIANA SEAFOOD STUFFED EGGPLANT
Number Of Ingredients 11
Steps:
- Preheat broiler. Arrange split eggplants flesh side down on large baking sheet. Pierce with fork. Broil 4 minutes, turn, broil an additional 4 minutes. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place pulp in heavy medium saucepan, cover with 2 cups water, add 1 teaspoon Rouses salt and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat. Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil; place, cut side up, on a rimmed baking sheet. Do not over-crowd. Bake until shells are tender but still hold their shape, approximagely 20 minutes. While shells are baking, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, approximately 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crab meat, and season to taste with Rouses salt and pepper. Fill eggplant shells with shrimp and crabmeat mixture. Sprinkle stuffing with Parmesan cheese and remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love