Recipe from Southern Recipe Series

[locks]

Stuffed Eggplant with Fruits of the Sea

3 large eggplants
1/2 stick butter
1 medium onion, diced
1 green bell pepper, diced
1/2 C chopped parsley
2 T worcestershire sauce
1 tsp tabasco sauce
salt and pepper to taste
1 lb. shrimp, broken up
1 lb. crabmeat
dash of ketchup and lemon juice
1 C seasoned breadcrumbs
Paprika

Cut eggplants in half, run paring knife around about 1/4 inch from edge; scoot out pulp with a spoon. Parboil shells in salted boiling water for about 4 min. and drain. Cook diced pulp in same water until tender and drain for a long time. Chop pulp finer. Saute onion, pepper and parsley in butter until soft. Add eggplant and continue cooking for about 20 min. While cooking add worcestershire sauce, salt, pepper, Tabasco. Add shrimp and crabmeat and dash of ketchup and lemon juice. Turn off heat, add breadcrumbs, dust with paprika.
Bake at 350 for 30 min.

You can also add scallops, diced, with any tough muscle removed.

For Italian style substitute ground beef for seafood and add tomato paste, garlic and cheese.

[Little Star]

1. Jeez! My mouth is watering just reading the recipe. I'm not joking....

There goes my diet, lol.

[pscot]

2. I may try this