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  • Baked Eggplant With Shrimp Or Crawfish

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    Baked Eggplant With Shrimp Or Crawfish
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. butter
    • 1/4 c. diced onion
    • 1/4 c. diced celery
    • 1/4 c. diced green pepper
    • 1 med eggplant
    • 1 Tbsp. flour
    • 1 tsp Salt
    • 2 x chicken bouillon cubes
    • 1/2 c. boiling water
    • 3/4 c. cooked rice
    • 1/2 lb boiled peeled shrimp or possibly crawfish, cut each shrimp or possibly crawfish into 3 or possibly 4 pcs.
    • 2 Tbsp. dry breadcrumbs
    • 1 Tbsp. oil

    Directions

    1. Heat 1/4 c. butter in skillet. Saute/fry onions, celery and green pepper for about 5 min or possibly till tender. Cut eggplant in half, lengthways. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes. Blend flour and salt into sauteed vegetables, add in cubed eggplant, cover and cook over medium heat for five min. Dissolve bouillon cubes in boiling water, pour into mix and add in rice and shrimp or possibly crawfish. Toss lightly and heat thoroughly. Stir occasionally. Fill eggplant shells with rice mix. Mix bread crumbs with oil. Sprinkle on top with breadcrumbs. Place in shallow baking dish and bake at 375 degrees for 20 to 30 min till breadcrumbs are golden.

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