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Crab Stuffed Eggplant Recipe
|Onions||2 Medium, sliced|
|Tomato paste||1 Tablespoon|
|Tomatoes||2 , peeled seeded and sliced|
|Grated parmesan cheese||2 Tablespoon|
|Melted butter||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1515 Calories from Fat 1065
% Daily Value*
Total Fat 121 g185.9%
Saturated Fat 29.2 g146.2%
Trans Fat 0 g
Cholesterol 74.8 mg
Sodium 919.1 mg38.3%
Total Carbohydrates 100 g33.4%
Dietary Fiber 39.4 g157.6%
Sugars 43.7 g
Protein 28 g56%
Vitamin A 177.8% Vitamin C 148.8%
Calcium 58.4% Iron 41.4%
*Based on a 2000 Calorie diet
Score cut surface with a knife, sprinkle with salt, leave 30 minutes.
Set oven at 350Â°F.
Rinse eggplants with cold water to remove excess salt, and dry.
Heat oil in a heavy pan, fry eggplant, cut side down, until brown.
Bake 10 to 15 minutes on baking sheet in oven (or until tender) Cook onions in remaining oil until soft.
Add paprika, tomato paste, tomatoes, oregano, and cayenne.
Season and cook until mixture is thick.
Scoop flesh from baked eggplants, reserving the shells.
Add flesh to tomato mixture.
Cook 2 to 3 minutes.
Flake crab meat, add to pan and heat.
Pile mixture into shells, sprinkle with cheese and melted butter.
Bake at 425Â°F for 6 to 7 minutes.
For a change substitute crab meat with baby shrimps, mushrooms or chicken.