Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb Eggplant, peel -- dice
- 2 c. Water
- 3 tsp Salt -- divided
- 1/2 c. Each: celery -- onion and Green pepper -- minced
- 2 Tbsp. Butter or possibly margarine
- 3 c. Cooked rice
- 1 c. Crawfish tails
- 1/4 c. Dry bread crumbs
- 1/4 c. Parsley -- minced
- 1/4 tsp Garlic pwdr
- 1/4 tsp Grnd black pepper
- 1/4 tsp Grnd red pepper
- 1/4 tsp Paprika
Direcciones
- Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 min. Drain. Coook celery, onions and green pepper in butter till tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic pwdr and pepper. Turn into a buttered 2-qt casserole. Sprinkle with paprika. Bake at 375 for 25 to 30 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 201 | |
| Calories from Fat 43 | 21% |
| Total Fat 4.85g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1254mg | 52% |
| Potassium 318mg | 9% |
| Total Carbs 29.86g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.06g | 1% |
| Protein 9.45g | 15% |
