| 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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