Seafood Stuffed Eggplant
Total Time: 1 hour
4 medium eggplants, about 1 pound each, split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 cups of chopped sweet onions
1 pound of uncooked, peeled, deveined shrimp, coarsely chopped
½ pound of crab meat, drained and picked
¼ teaspoon cayenne pepper
1 cup plus 2 tablespoons of dry Italian style breadcrumbs
Dash of Old Bay Seafood Seasoning®
Black pepper, to taste
Salt, to taste
Preheat broiler and prepare eggplant by arranging on a large baking sheet. Pierce, then broil about 4 minutes on each side. Allow to cool before scooping out the eggplant pulp leaving a pulp layer about ½ inch thick (this allows the eggplant to hold its shape). Place pulp in a heavy saucepan with 2 cups of water and 1 teaspoon of salt. Bring to a boil, cover, then simmer for 15 minutes. Uncover, then simmer until liquid evaporates and eggplant is tender, about 5 minutes. Remove from heat.
Using 1 tablespoon of oil brush the eggplant shells and bake in 375 oven until shells are tender but still hold their shape, about 20 minutes.
To prepare the stuffing, heat 3 tablespoons of oil in a heavy skillet over medium high heat. Add onions, sauté until tender. Add boiled eggplant, shrimp, cayenne; sauté until shrimp are cooked. Remove from heat. Stir in crab meat, 1 cup of breadcrumbs and Old Bay seasoning. Season with salt and pepper. Fill eggplant shells with the mixture. Sprinkle remaining 2 tablespoons of breadcrumbs and bake about 30 minutes at 375. Let stand 5 minutes before serving.
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