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Ingredientes
- 6 med Eggplants, halved
- 1 lb Small shrimp
- 1 lb Lump crabmeat, picked over
- 4 x Bell peppers minced
- 4 med Onions minced
- 1/2 c. Parsley chopped
- 3 x Cloves garlic (or possibly to taste) pressed
- Â Â Salt and pepper
- 1/2 c. Celery chopped
- Â Â Extra virgin olive oil
- Â Â Bread crumbs
Direcciones
- I've enclosed a recipe for Eggplant you might like. The recipe came from a friend on AOL and she always has a little of the background with it. I asked if it was OK to share her note so here it is. She is a wonderful cook from Louisana! Suzanne
- Mr and Mrs Pierce were the original owners of the Bon Ton. He was AL, she was Alzina, a lovely and generous cajun couple. So many people asked her for her eggplant recipe which she finally wrote it down, and would hand it out to whomever asked. I think- not positive- which she even gave the recipe to Gourmet, probably in the 70's. So here, in her own words is:
- Makes 12 stuffed eggplant halves.
- Boil eggplant til soft, and dig out meat. Save eggplant shells. Saute/fry peppers, onions,celery and garlic till limp in a small amount of extra virgin olive oil. Add in eggplant pulp and cook and stir till the water is cooked out.and there are no eggplant lumps, then add in shrimp. Cook for about 20 min longer and remove from heat. Add in parsley and crabmeat, folding carefully so as not to break up the crab. Cold, add in a few bread crumbs if needed to hard mix slightly. Place stuffing into shells in a pan with sides, sprinkle with bread crumbs, dot with butter or possibly drizzle with extra virgin olive oil. Bake at 350 till nicely browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 12 servings | |
| Calories 184 | |
| Calories from Fat 17 | 9% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 196mg | 8% |
| Potassium 1152mg | 33% |
| Total Carbs 25.49g | 7% |
| Dietary Fiber 13.2g | 44% |
| Sugars 10.55g | 7% |
| Protein 19.77g | 32% |
