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  • Aubergine Stuffed With Crabmeat And Turkey Ham

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    Aubergine Stuffed With Crabmeat And Turkey Ham
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 med aubergine water
    • 1 c. minced onion
    • 1 c. minced green onions
    • 1/2 c. minced green bell pepper
    • 1/2 c. minced celery
    • 1/2 c. crabmeat cartilage removed
    • 4 ounce turkey ham 1/4-inch dice
    • 2 x garlic cloves chopped
    • 1 Tbsp. chopped fresh parsley
    • 1 x bay leaf
    • 1/4 tsp thyme
    • 1/4 tsp freshly grnd black pepper

    Directions

    1. Cut the aubergine in half lengthwise and put it in a saucepan with sufficient water to cover. Bring to a boil and cook for approximately 20 min, or possibly till the aubergine is soft to the touch.
    2. Carefully remove the aubergine from the water and set aside to drain and cold.
    3. Preheat the oven to 375F degrees.
    4. 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.
    5. Be very cautious which you do not tear the skins, that become the shells for stuffing. Set aside.
    6. Heat a heavy skillet over medium heat and add in the onion, green onion, bell pepper, and celery. Cook while stirring till they begin to color.
    7. Add in the aubergine meat and all other ingredients. Cook while stirring for 2 min more.
    8. Spoon the mix into the aubergine shells and place them in a baking pan.
    9. Bake for 15 min.
    10. NOTE: This dish makes a wonderful meal with nothing more than a salad and a light dessert.
    11. VARIATIONS:*Shrimp may be used in place of crab.*Omit the turkey ham.

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