Seafood Stuffed Eggplant

2 cups crumbled cornbread
1/8 cup oil
1/2 cup chopped onions
1/4 cup green pepper
1/4 cup celery
1/4 teaspoon black pepper
3 large eggplants
1 pound fresh dressing mix
2 cloves garlic, minced
1/4 cup oil
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon red pepper
1 pound fresh shrimp, chopped
1 small can crab meat
Bread crumbs

Preheat oven: 325F.

Cut eggplant in half, lengthwise. Scoop out pulp. Heat 1/8 cup oil in sauce pan on medium flame. Add onions and eggplants. Cook for 20 minutes. Drain extra fat and set aside.

In large skillet add 1/4 cup of oil. Add green peppers, garlic, onions, celery and red pepper. Cook until tender then add dressing mix. Continue cooking until meat is no longer pink. Add salt and black pepper, chopped shrimp and crab meat. Cook about 10 minutes longer.

In a large mixing bowl, add all cooked ingredients, cornbread crumbs, eggplants and dressing mix. Mix well. Preheat oven to 325F. Stuff the 6 eggplants with mixture. Put in shallow pan with about 1/2 water. Top eggplants with bread crumbs. Place in oven for about 3/4 hour.

Serves: 6

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Cajun Country -- New Iberia, Louisiana