Eggplant Stuffed With Crawfish Recipe

Name: Eggplant Stuffed With Crawfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 teaspoon olive oil; 4 cloves garlic, peeled and minced; 2 small onions, peeled and chopped; 1/2 pound cooked crawfish tails; 6 plum tomatoes, cut into large dice; 1/4 cup chopped Italian parsley; 6 tablespoons bread crumbs; 3 teaspoons kosher salt; Freshly ground pepper to taste; 2 teaspoons rice vinegar

Servings: persons

2 medium eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and chopped
1/2 pound cooked crawfish tails
6 plum tomatoes, cut into large dice
1/4 cup chopped Italian parsley
6 tablespoons bread crumbs
3 teaspoons kosher salt
Freshly ground pepper to taste
2 teaspoons rice vinegar

1
Preheat oven to 400 degrees.
2
Roast the eggplants until tender, but not collapsed, about 30 minutes.
3
Let cool.
4
Split in half lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells.
5
Coarsely chop the flesh and set aside.
6
Lower the oven temperature to 350 degrees.
7
Heat the oil in a medium nonstick skillet over medium heat.
8
Add the garlic and cook until fragrant, about 15 seconds.
9
Add the onions and cook until soft, about 5 minutes.
10
Add the crawfish and cook for 1 minute.
11
Add the chopped eggplant and cook for 1 minute.
12
Add the tomatoes and cook for 3 minutes.
13
Remove from heat and stir in the parsley, 4 tablespoons of the bread crumbs, the salt, pepper and vinegar.
14
Spoon the mixture into the eggplant shells, mounding it in the center.
15
Sprinkle with the remaining bread crumbs.
16
Place on a baking sheet and bake for 20 minutes.
17
Preheat the broiler.
18
Place the stuffed eggplants under the broiler until the crumbs are browned.
19
Divide among 4 plates and serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, 1 teaspoon olive oil, 4 cloves garlic, peeled and minced, 2 small onions, peeled and chopped, and more.

Yes, Eggplant Stuffed With Crawfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Stuffed With Crawfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions