Eggplant With Shrimp Stuffing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Simple to make, yet elegant to serve. Ingredients:
1 lb shrimp, peeled, deveined, cooked and chopped |
1 large eggplant (or two small) |
2 tablespoons butter |
1/2 cup onion, chopped |
2 tablespoons green peppers, chopped |
1 garlic clove, minced |
1 cup whole wheat cracker crumbs |
1/2 teaspoon black pepper |
1 cup whole wheat cracker crumbs |
4 tablespoons butter |
Directions:
1. Cut eggplant in half lengthwise.
2. Bring a large pan of water to a boil, add eggplant halves, and boil 10 minutes.
3. Drain and set eggplant aside to cool until able to handle.
4. Meanwhile, Saute onion and green pepper in 2 tablespoons butter for 5 minutes.
5. Add garlic and pepper and saute an additional 2 minutes.
6. Scoop out eggplant pulp, leaving a 1/2-inch shell; place shells open side up in a large baking dish.
7. Combine pulp with onion mixture, shrimp and 1 cup cracker crumbs; add salt and pepper to taste if necessary.
8. Divide shrimp mixture evenly between eggplant shells.
9. Combine 1 cup cracker crumbs with 4 tablespoons butter; sprinkle this mixture over the stuffed eggplant halves.
10. Bake at 375F for 20-25 minutes, until heated through and eggplant shells are tender.
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