Shrimp and Crab Stuffed Eggplant

Shrimp and Crab Stuffed Eggplant
8 servings
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4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt

4 tablespoons of olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
1 cups chopped mushrooms
1/4 cup chopped basil
1 tablespoon chopped thyme, more if you like
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
1/2 pound crabmeat, drained well, picked over twice
1 cup dry Italian-style breadcrumbs, reserve about 1/4 cup for topping
White wine, about 1/2 cup or enough to make stuffing moist
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping

Preheat broiler.  Arrange split eggplants on large baking sheet.  Pierce with fork.  Broil 4 minutes per side.  Scoop out eggplant pulp, leaving 1/2 inch thick shell intact.  Place eggplant pulp in heavy medium saucepan.  Pour 2 cups water over.  Add 1 teaspoon salt.  Bring to boil.  Reduce heat, cover and simmer 15 minutes.  Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes.  Remove from heat.

Preheat oven to 375 degrees F.  Brush eggplant shells with 1 tablespoon oil.  Bake until shells are tender but still hold shape, about 20 minutes.

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat.  Add onion, mushrooms and garlic; saute until tender, about 5 minutes.  Add boiled eggplant, shrimp, cayenne, basil, thyme; saute until shrimp are just cooked, about 4 minutes.  Remove from heat.  Stir in breadcrumbs, cheese and crabmeat.  Season with salt and pepper.  Fill eggplant shells with seafood mixture (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 375 degrees F.  Sprinkle stuffing with remaining breadcrumbs and cheese.  Bake stuffed eggplant until heated through, about 30 minutes.  Let stand 5 minutes.  Serve hot.


 

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