Crawfish Eggplant Pie

Crust:

1-1/2 cups flour

1-1/2 teaspoons sugar

1 teaspoon salt

1/2 cup salad oil

2 tablespoons cold milk

Filling:

2 medium eggplants, peeled and chopped

4 tablespoons shortening

1 small onion, finely chopped

1 small bell pepper, finely chopped

Topping:

1 stick margarine (1/4 lb)

1/4 cup flour

1 cup water

1 pound crawfish tails

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon black pepper

3 to 4 tablespoons Italian bread crumbs

One 28-ounce can French fried onions

Preheat oven to 325F. To prepare the crust, into an 8-inch pie pan sift flour, sugar and salt. Combine oil and milk in a small bowl. Mix well. Pour over flour mixture. Work with fork until flour is completely dampened. Press firmly and evenly to bottom of pan, then up sides. Prick dough. Bake 12 to 15 minutes. Set aside to cool.

To prepare filling, saute eggplant, onions, bell pepper in shortening. Stir until tender and creamy Drain. Add oil and set aside eggplant mixture.

To prepare topping, melt margarine, stir in flour. Cook until light brown. Add water, crawfish tails, salt, cayenne and black pepper. Simmer 15 to 20 minutes. Add 3 or 4 tablespoons Italian bread crumbs to thicken.

Spread hot eggplant into bottom of pie shell. Top with hot crawfish mixture. Sprinkle French-fried onions over top of pie. Set aside to firm. Slice in wedges.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana