Stuffed Eggplant Halves
Stuffed Eggplant Halves is an moderately easy dinner. Made with 6 medium eggplant, 1 lb. small crawfish tails or shrimp, 1 lb. crabmeat, 4 bell peppers, chopped and 4 medium onions, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Boil eggplant until soft, about 15 minutes.
Scoop out eggplant meat and dice.
Saute bell pepper, celery, onion and garlic until limp.
Add eggplant meat and smother on medium heat until most of the water is cooked out.
Add crawfish and cook 20 minutes.
Remove from heat and put in a bowl.
Fold in crabmeat and parsley.
Let cook for a little while and add enough bread crumbs to be firm enough to stuff eggplant.
Sprinkle bread crumbs, paprika and Parmesan cheese.
Dot with butter.
Bake at 350Β° until done, about 20 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
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