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Ingredientes
- 1 med aubergine water
- 1 c. minced onion
- 1 c. minced green onions
- 1/2 c. minced green bell pepper
- 1/2 c. minced celery
- 1/2 c. crabmeat cartilage removed
- 4 ounce turkey ham 1/4-inch dice
- 2 x garlic cloves chopped
- 1 Tbsp. chopped fresh parsley
- 1 x bay leaf
- 1/4 tsp thyme
- 1/4 tsp freshly grnd black pepper
Direcciones
- Cut the aubergine in half lengthwise and put it in a saucepan with sufficient water to cover. Bring to a boil and cook for approximately 20 min, or possibly till the aubergine is soft to the touch.
- Carefully remove the aubergine from the water and set aside to drain and cold.
- Preheat the oven to 375F degrees.
- When cold sufficient to handle, scrape the meat from the inside of the aubergine halves with a spoon, leaving about 1/4 inch meat on the shells.
- Be very cautious which you do not tear the skins, that become the shells for stuffing. Set aside.
- Heat a heavy skillet over medium heat and add in the onion, green onion, bell pepper, and celery. Cook while stirring till they begin to color.
- Add in the aubergine meat and all other ingredients. Cook while stirring for 2 min more.
- Spoon the mix into the aubergine shells and place them in a baking pan.
- Bake for 15 min.
- NOTE: This dish makes a wonderful meal with nothing more than a salad and a light dessert.
- VARIATIONS:*Shrimp may be used in place of crab.*Omit the turkey ham.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 2 servings | |
| Calories 137 | |
| Calories from Fat 29 | 21% |
| Total Fat 3.21g | 4% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 663mg | 28% |
| Potassium 548mg | 16% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.17g | 4% |
| Protein 12.42g | 20% |
