Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 medium size eggplant; 1/2 c. onions, chopped fine; 1/2 c. celery, chopped fine; 2 to 4 cloves garlic, minced; green onions to taste; 2 hamburger buns; 2 eggs; 1/2 lb. crab meat; 1 lb. boiled shrimp, peeled and deveined; 4 Tbsp. oleo

Servings: persons

2 medium size eggplant
1/2 c. onions, chopped fine
1/2 c. celery, chopped fine
2 to 4 cloves garlic, minced
green onions to taste
2 hamburger buns
2 eggs
1/2 lb. crab meat
1 lb. boiled shrimp, peeled and deveined
4 Tbsp. oleo

1
Cut each eggplant into 2 equal parts; remove middle and chop up.
2
Add onions, celery, oleo and garlic.
3
Smother until done. Put buns and eggs into a bowl to soak.
4
When buns are completely soaked, mix well with chopped, boiled shrimp, smothered eggplant, crab meat and green onions.
5
Season to taste.
6
Boil shells of the eggplant for 10 minutes or until tender, then stuff them with mixture.
7
Bake 15 to 20 minutes at 350u00b0.
8
Serves 4.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 medium size eggplant, 1/2 c. onions, chopped fine, 1/2 c. celery, chopped fine, 2 to 4 cloves garlic, minced, and more.

Yes, Stuffed Eggplant falls under the Vegetarian 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.

Stuffed Eggplant

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