Baked Eggplant With Shrimp Or Tuna Fish Recipe
Baked Eggplant With Shrimp Or Tuna Fish has a lovely taste. Baked Eggplant With Shrimp Or Tuna Fish gets its taste from eggplant cooked with bread, cheese and seafood. Baked Eggplant With Shrimp Or Tuna Fish is recipe for special occasions.
Ingredients
5 slices bread
1 sprig fresh thyme, or pinch of canned thyme leaves
1 large eggplant or 2 small ones
1 heaping tablespoon salt
1 Ib. headless shrimp, or 1 1/2 Ibs.shrimp with the heads on
Dash of Tabasco Sauce
3/4 cup evaporated milk
1 can strained chicken broth
2 medium sized onions, minced
Bacon fat
1/4 Ib. American type cheese,grated
Butter or oleomargarine
2 bay leaves
5 or 6 oz. sherry
Salt and pepper to taste
Directions
Toast the bread, then place it in a slow oven until the slices have dried out and become brown and light.
Roll them with a rolling pin, or tie them in a cloth and mash with a mallet.
Peel the eggplant and cut it into slices and then into small cubes about the size of marbles.
Put these to soak in a brine solution made with 1 heaping tablespoon salt and 2 quarts water, in a large mixing bowl.
The eggplant will float, so weigh it down with a lid or inverted plate to get it well soaked.
After about 1/2 to 3/4 hour pour off the salt water (you will see that the liquid is brown; it has drawn much of the "bite" out of the eggplant), and let the eggplant soak in plain water until you are ready to use it.
Clean the shrimp by removing the shells and the veins from the backs, and put the shells on to simmer in water enough to cover.
Brown the onions slowly in bacon fat and a small bit of butter or margarine, until they are soft and golden.
Add bay leaves, salt, pepper, thyme, and a dash or so of Tabasco Sauce or other hot seasoning.
Drain the eggplant well to get as much of the water off as possible, add to the onions, and fry it down until it is soft, slightly browned, and about half its original volume (it shrinks quickly).
Add the shrimp and stir until the shrimp have fried slightly.
Add most of the toast crumbs, the evaporated milk, and at least 1/2 cup liquid from the pot in which the shells have been simmering.
Add the grated cheese.
Salt and pepper to taste, then add the sherry.
Stir over a low flame until the mixture has thickened but is still soft enough to allow for baking.
Sprinkle crumbs over the top and bake in a 350° oven until bubbly and brown on top.
If you wish to substitute tuna fish for the shrimp, the dish will be just as delicious if you add a can of strained chicken broth to the mixture in place of the moisture from the shrimp shell water.
This will fill a large baking dish and will provide for 4 to 6 persons generously when served as a vegetable with either meat or fish.
Roll them with a rolling pin, or tie them in a cloth and mash with a mallet.
Peel the eggplant and cut it into slices and then into small cubes about the size of marbles.
Put these to soak in a brine solution made with 1 heaping tablespoon salt and 2 quarts water, in a large mixing bowl.
The eggplant will float, so weigh it down with a lid or inverted plate to get it well soaked.
After about 1/2 to 3/4 hour pour off the salt water (you will see that the liquid is brown; it has drawn much of the "bite" out of the eggplant), and let the eggplant soak in plain water until you are ready to use it.
Clean the shrimp by removing the shells and the veins from the backs, and put the shells on to simmer in water enough to cover.
Brown the onions slowly in bacon fat and a small bit of butter or margarine, until they are soft and golden.
Add bay leaves, salt, pepper, thyme, and a dash or so of Tabasco Sauce or other hot seasoning.
Drain the eggplant well to get as much of the water off as possible, add to the onions, and fry it down until it is soft, slightly browned, and about half its original volume (it shrinks quickly).
Add the shrimp and stir until the shrimp have fried slightly.
Add most of the toast crumbs, the evaporated milk, and at least 1/2 cup liquid from the pot in which the shells have been simmering.
Add the grated cheese.
Salt and pepper to taste, then add the sherry.
Stir over a low flame until the mixture has thickened but is still soft enough to allow for baking.
Sprinkle crumbs over the top and bake in a 350° oven until bubbly and brown on top.
If you wish to substitute tuna fish for the shrimp, the dish will be just as delicious if you add a can of strained chicken broth to the mixture in place of the moisture from the shrimp shell water.
This will fill a large baking dish and will provide for 4 to 6 persons generously when served as a vegetable with either meat or fish.
