Pasta,
Seafood and Eggs:
Seafood
Stuffed Eggplant
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
2
medium eggplants
1
large onion, chopped
4
tablespoons butter or margarine, melted
2
(4-1/2 ounce) cans small river shrimp or 1 pound fresh river shrimp
1
pound lump crabmeat
1-1/2
cups seasoned bread crumbs
2
eggs, well beaten
1
teaspoon monosodium glutamate
1
teaspoon crumbled oregano
2
tablespoons chopped parsley
1/2
teaspoon salt
1/4
teaspoon black pepper
3
dashes Tabasco sauce
1
tablespoon butter or margarine
Paprika
TO
PREPARE:
Slice
eggplants in half and parboil about 10 minutes. Remove from water,
drain, cool slightly and scoop centers out of each half of eggplant.
Place eggplant pulp in large mixing bowl and set aside. Sauté
onion in butter and add to pulp. Add prepared shrimp and crabmeat,
1 cup bread crumbs, beaten eggs, monosodium glutamate, oregano, parsley,
salt, pepper and Tabasco sauce. Mix well and fill each eggplant shell.
Arrange filled eggplant shells in shallow baking dish filled with 1/4 cup
water. Top each eggplant with remaining 1/2 cup bread crumbs; butter
and sprinkle with paprika. Bake at 350 degrees for 35 to 45 minutes
or until top is brown. Serve with French bread and green salad.
Freezes well.
SERVES:
4 - 6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, 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 River
Road Recipes II, are returned to the community.
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