Eggplants Stuffed with Crab and Shrimp
In this festive preparation, hollowed-out eggplant halves serve as an edible container for a fantastic seafood and vegetable medley. Better than a bread bowl -- and better for you!
Credit: Encyclopedia of Fishing
Servings: 6
Ingredients:
* 6 medium-size eggplants
* 4 tablespoons olive oil
* 4 green peppers, chopped
* 4 medium-size onions, chopped
* 1/2 cup chopped celery
* 3 garlic cloves, chopped
* 1 pound shelled small shrimp
* 1 pound white lump crabmeat
* 1/2 cup chopped parsley
* Salt and pepper
* 2 cups fresh bread crumbs, or more
* Paprika
Directions:
Cut the eggplants lengthwise into halves. Drop into a large kettle of boiling water and simmer until soft but not mushy. Drain, wait until cool enough to handle and scoop out the pulp without damaging the shells. Set the shells aside to drain. Heat 3 tablespoons of the oil in a large skillet and cook the green peppers, onions, celery and garlic in it, stirring now and then, until the vegetables are limp. Add the scooped-out eggplant pulp, cover and let the mixture "smother" over medium heat until most of the water has evaporated. Add the shrimp and cook for 20 minutes longer.
Transfer everything to a large bowl and fold in the crabmeat and parsley. Season to taste. Let the stuffing cool a little, then fold in as much of the bread crumbs as you need to make a rather firm stuffing. Fill the eggplant shells. Sprinkle the rest of the crumbs on top, then sprinkle with paprika. Drizzle the rest of the oil on the tops. Bake in a preheated 350-degree-F oven for 30 minutes or longer, until heated through and browned on top.
