Stuffed Eggplant Halves Recipe

Name: Stuffed Eggplant Halves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggplant; 1 lb. small crawfish tails or shrimp; 1 lb. crabmeat; 4 bell peppers, chopped; 4 medium onions, chopped; 1/2 c. parsley; 3 pods garlic, minced; 3 ribs celery, chopped; salt and pepper to taste; bread crumbs, seasoned

Servings: persons

6 medium eggplant
1 lb. small crawfish tails or shrimp
1 lb. crabmeat
4 bell peppers, chopped
4 medium onions, chopped
1/2 c. parsley
3 pods garlic, minced
3 ribs celery, chopped
salt and pepper to taste
bread crumbs, seasoned

1
Boil eggplant until soft, about 15 minutes.
2
Scoop out eggplant meat and dice.
3
Saute bell pepper, celery, onion and garlic until limp.
4
Add eggplant meat and smother on medium heat until most of the water is cooked out.
5
Add crawfish and cook 20 minutes.
6
Remove from heat and put in a bowl.
7
Fold in crabmeat and parsley.
8
Let cook for a little while and add enough bread crumbs to be firm enough to stuff eggplant.
9
Sprinkle bread crumbs, paprika and Parmesan cheese.
10
Dot with butter.
11
Bake at 350u00b0 until done, about 20 to 30 minutes.

340

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 6 medium eggplant, 1 lb. small crawfish tails or shrimp, 1 lb. crabmeat, 4 bell peppers, chopped, and more.

Yes, Stuffed Eggplant Halves 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 Halves

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