Piquant Crab And Eggplant (Aubergine) Dressing

Name: Piquant Crab And Eggplant (Aubergine) Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -8 ounces butter (as much as needed for sauteing vegetables); 3 large onions, chopped fine; 2 celery ribs, chopped fine; 2 medium bell peppers, chopped fine; 4 medium eggplants; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons white pepper; 1 1/2 teaspoons black pepper; 1 1/2 teaspoons salt; 4 -6 dashes Tabasco sauce (or to taste); 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 16 ounces canned crabmeat; 1 cup chopped green onion; 1 cup chopped parsley; grated parmesan cheese, as needed for topping; breadcrumbs, as needed for topping

Servings: persons

4 -8 ounces butter (as much as needed for sauteing vegetables)
3 large onions, chopped fine
2 celery ribs, chopped fine
2 medium bell peppers, chopped fine
4 medium eggplants
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
4 -6 dashes Tabasco sauce (or to taste)
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
16 ounces canned crabmeat
1 cup chopped green onion
1 cup chopped parsley
grated parmesan cheese, as needed for topping
breadcrumbs, as needed for topping

1
Melt the butter in a Dutch oven or other large heavy pot.
2
Add onions, peppers and celery.
3
Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
4
Meanwhile, peel the eggplants and cut into 1-inch cubes.
5
Place them in a pot and cover with water.
6
Bring to boil and boil slowly for a few minutes, just until they are tender.
7
Drain well and puree until smooth in a food processor or blender.
8
Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
9
Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
10
Remove from heat.
11
Stir in the green onions and the parsley.
12
Spoon the hot mixture into a casserole or individual ramekins, if desired.
13
Sprinkle generously with Parmesan cheese and bread crumbs.
14
Place under broiler just long enough for cheese to melt, and serve immediately.

838

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 4 -8 ounces butter (as much as needed for sauteing vegetables), 3 large onions, chopped fine, 2 celery ribs, chopped fine, 2 medium bell peppers, chopped fine, and more.

Yes, Piquant Crab And Eggplant (Aubergine) Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!