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Ingredientes
- 2 x eggplants
- 1 lrg onion, minced
- 1 x bell pepper, minced
- 2 x ribs celery, minced
- 2 clv garlic, chopped
- 3 Tbsp. butter
- 1 lb shrimp, cleaned
- 1 c. bread crumbs, divided
- 1/2 c. green onions, minced
- 1/2 c. Parsley, minced
- 1/2 c. grated Parmesan cheese, divided
- Â Â To taste: Salt, pepper">pepper and red pepper">pepper
- 1 dsh Tabasco
- 1 pch nutmeg
Direcciones
- Cut eggplants in half. Boil 10 min in salted water. Scoop out pulp, leaving 1/4 shells intact. Chop pulp. Saute/fry onions, bell pepper, celery and garlic with butter and eggplant pulp till tender. Add in shrimp. Cook 15 min. Add in bread crumbs, green onions, parsley, Parmesan cheese and other seasonings. Fill eggplant shells with the mix and sprinkle tops with reserved bread crumbs and Parmesan cheese. Bake in 350 degree F oven for 20 min or possibly till brown. May be served with a side of Hollandaise sauce.
- Serves: 4
- (Maybe replace shrimp with crab)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 661g | |
| Recipe makes 4 servings | |
| Calories 489 | |
| Calories from Fat 149 | 30% |
| Total Fat 16.9g | 21% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 649mg | 27% |
| Potassium 1410mg | 40% |
| Total Carbs 50.58g | 13% |
| Dietary Fiber 16.1g | 54% |
| Sugars 14.82g | 10% |
| Protein 36.79g | 59% |
