INGREDIENTS

INSTRUCTIONS

Date:    Sun, 23 Jun 1996 13:39:57 -0500
From:    Suzanne O'Dowd <suzanne@DALLAS.NET>
I've enclosed a recipe for Eggplant you might like.  The recipe came from a
friend on AOL and she always has a little of the background with it.  I
asked if it was OK to share her note so here it is. She is a wonderful cook
from Louisana! Suzanne
Mr and Mrs Pierce were the original owners of the Bon Ton.  He was AL, she
was Alzina, a lovely and generous cajun couple.  So many people asked her
for her eggplant recipe that she finally wrote it down, and would hand it
out to whomever asked. I think- not positive- that she even gave the recipe
to Gourmet, probably in the 70's. So here, in her own words is:
Makes 12 stuffed eggplant halves.
Boil eggplant til soft, and dig out meat. Save eggplant shells. Saute
peppers, onions,celery and garlic until limp in a small amount of olive
oil. Add eggplant pulp and cook and stir until the water is cooked out.and
there are no eggplant lumps, then add shrimp. Cook for about 20 minutes
longer and remove from heat. Add parsley and crabmeat, folding carefully so
as not to break up the crab. Cool, add a few bread crumbs if needed to firm
mix slightly. Place stuffing into shells in a pan with sides, sprinkle with
bread crumbs, dot with butter or drizzle with olive oil. Bake at 350 until
nicely browned.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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