Crab Stuffed Eggplant Recipe
Ingredients
2 medium-sized eggplants
1 cup crab meat (salt and pepper to taste)
4 to 6 tablespoons oil
2 medium onions, sliced
2 teaspoons paprika
1 tablespoon tomato paste
2 tomatoes, peeled, seeded, sliced
1/2 teaspoon oregano
Pinch of cayenne
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons melted butter
Directions
Wipe eggplants, trim stems, cut in half lengthwise.
Score cut surface with a knife, sprinkle with salt, leave 30 minutes.
Set oven at 350°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 425°F for 6 to 7 minutes.
For a change substitute crab meat with baby shrimps, mushrooms or chicken.
Score cut surface with a knife, sprinkle with salt, leave 30 minutes.
Set oven at 350°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 425°F for 6 to 7 minutes.
For a change substitute crab meat with baby shrimps, mushrooms or chicken.
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