Aubergine Stuffed With Crabmeat And Turkey Ham Recipe

1. 1

   Cut the aubergine in half lengthwise and put it in a saucepan with sufficient water to cover.

2. 2

   Bring to a boil and cook for approximately 20 min, or possibly till the aubergine is soft to the touch.

3. 3

   Carefully remove the aubergine from the water and set aside to drain and cold.

4. 4

   Preheat the oven to 375F degrees.

5. 5

   When cold sufficient to handle, scrape the meat from the inside of the aubergine halves with a spoon, leaving about 1/4 inch meat on the shells.

6. 6

   Be very cautious which you do not tear the skins, that become the shells for stuffing.

7. 7

   Set aside.

8. 8

   Heat a heavy skillet over medium heat and add in the onion, green onion, bell pepper, and celery.

9. 9

   Cook while stirring till they begin to color.

10. 10

    Add in the aubergine meat and all other ingredients.

11. 11

    Cook while stirring for 2 min more.

12. 12

    Spoon the mix into the aubergine shells and place them in a baking pan.

13. 13

    Bake for 15 min.

14. 14

    NOTE: This dish makes a wonderful meal with nothing more than a salad and a light dessert.

15. 15

    VARIATIONS:*Shrimp may be used in place of crab.

16. 16

    *Omit the turkey ham.

* Per serving · 4 servings · Values may vary.