Eggplants Stuffed with Shrimp and Crab Meat

5 or 6 medium eggplants
1 pound shrimp, cleaned
1 pound crab meat
1 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
1/2 cup celery, finely chopped
2 cloves garlic, finely chopped
1 cup bread crumbs
1 cup rice, cooked
Seasoning to taste
Lemon juice
1 small jar pimientos
1/4 cup peppers, diced

Preheat oven to 350F. Wash and cut eggplant lengthwise, removing the inside very carefully with teaspoon, preserving shell. Place shell in water with a little lemon juice and wait about 15 minutes. Remove from water and place in baking pans. In another pot, smother the eggplant, using water and a teaspoon of lemon juice (to keep skins from turning dark). Cook down very well. Add onions garlic celery and all seasonings. When it is well smothered down, add very clean shrimp and crab meats and rice. Stir well and fill your eggplant shell with stuffing. Sprinkle small amount of bread crumbs on top and garnish with pimentos and green pepper. Serve with green salad.

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Cajun Country -- New Iberia, Louisiana