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Eggs, Meats, Dairy New Orleans Frugal03 6 Servings

INGREDIENTS

4 Eggplants
3 T Extra-virgin olive oil
1 c Onion, chopped
1 c Green onions, chopped
1/4 c Fresh parsley, chopped
1/2 c Green bell pepper, chopped
4 Garlic cloves, crushed
1 t Thyme, whole
2 Bay leaves, crushed
4 oz Cured ham, diced
2 t Salt, or to taste
1/4 t Freshly-ground black pepper
or to taste
1/2 t Tabasco sauce, or more to
taste
1 T Worcestershire sauce
2 Eggs, beaten
1 c Bread crumbs
1 lb Shrimp, peeled and
Cut into 1/2" pieces
2 T Butter
1/2 lb Crabmeat
Parmesan or Romano cheese
for garnish

INSTRUCTIONS

Cut the stems off the eggplant and cut them in half lengthwise. Boil
in salted water until tender, about 10 minutes. Remove and drain.
Scoop out most of the center of each and coarsely chop the scrapings.
Set aside. In the oil saute the yellow and green onions, parsley,
green peppers, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco,
Worcestershire and chopped eggplant scrapings. Simmer gently for 30
minutes. Take off burner and stir in the eggs and then the bread
crumbs. In a separate pan saute the shrimp in 2 tablespoons of butter
for 2 minutes or until it changes color. Add the eggplant mixture
along with the crabmeat. Divide the mixture among the eggplant boats
and sprinkle with the cheese. Place on a greased baking sheet and  bake
at 350 degrees for 30 to 40 minutes or until the top is browned.
Comments: This dish is costly because of the crab and the shrimp, but
you do get six servings out of this recipe.  Recipe Source: THE FRUGAL
GOURMET by Jeff Smith From the 01-09-1991  issue - The Springfield
Union-News  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-28-1994  Recipe by:
Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 181mg
Sodium: 1605.8mg
Potassium: 354.2mg
Carbohydrates: 20.1g
Fiber: 2.2g
Sugar: 3.6g
Protein: 19.1g


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