Pasta,
Seafood and Eggs:
Eggplant
Stuffed with Crabmeat
from
the Houston Junior
League Cookbook
INGREDIENTS:
4
medium eggplants
1
cup chopped green onions with tops
3
tablespoons finely chopped green pepper
1
clove garlic, crushed
1
scant tablespoon thyme
3
tablespoons finely chopped parsley
2
bay leaves, crumbled
1/2
pound butter
4
slices bread
2
pounds lump crabmeat
3
eggs, beaten
Salt
and pepper
Bread
crumbs
Paprika
TO
PREPARE:
Cut eggplants in half; do
not peel. Parboil for 10 minutes. Let cool. Reserve liquid.
Scoop out pulp and chop. Sauté onions, green pepper, garlic,
thyme, parsley and bay leaves in butter for 5 minutes. Soak bread
in reserved liquid, then squeeze. Add bread, crabmeat and eggplant
to sautéed mixture; mix well. Gradually stir in eggs.
Season with salt and pepper. Cook 5 minutes, stirring constantly.
Fill eggplant shells with mixture. Sprinkle with bread crumbs and
paprika; dot with butter. Bake at 350 degrees for 15 minutes or until
browned.
SERVES
8
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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