Crab Stuffed Eggplant
Crab Stuffed Eggplant is an impressive dinner. Made with 4 small eggplant, 4 tbsp. olive oil, 1/2 c. onion, finely chopped, 1 tbsp. parsley flakes and 1/2 tsp. salt and pepper, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes.
Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft.
Stir in parsley, cheese and crab.
Mix well. Stuff shells with mixture. Sprinkle with bread crumbs.
Place one slice of tomato on each eggplant.
Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices.
Bake at 350Β° for 20 to 25 minutes.
This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.
π· Perfect Pairings
Complete your meal with these
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