| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | md | Size eggplants |
| 1/2 | c | Onions; chopped fine |
| 1/2 | c | Celery; chopped fine |
| 1/2 | c | Bell pepper; chopped fine |
| 2 | Eggs | |
| 4 | tb | Margarine |
| 4 | Cloves garlic; minced | |
| 2 | Hamburger buns | |
| 1/2 | lb | Crabmeat |
| 1 | lb | Boiled shrimp; cooked, peeled and deveined |
INSTRUCTIONS
Cut each eggplant in half lengthwise; remove middle and chop the removed eggplant. In the margarine, place the chopped eggplant, onions, bell pepper, celery and garlic; smother until tender. Soak buns in eggs; when buns are completely soaked, mix well with chopped boiled shrimp, smothered eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells of eggplant for 10 minutes; then stuff the shells with the eggplant-shrimp mixture. Top with crumbs and bake 15 to 20 minutes at 350 degrees. Serves 4. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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