INGREDIENTS:
Cut eggplants in half; do not peel. Parboil for 10 minutes. Let cool. Reserve liquid. Scoop out pulp and chop. Saute onions, green pepper, garlic, thyme, parsley and bay leaves in butter for 5 minutes. Soak bread in reserved liquid, then squeeze. Add bread, crabmeat and eggplant to sauteed mixture; mix well. Gradually stir in eggs. Season with salt and pepper. Cook 5 minutes, stirring constantly. Fill eggplant shells with mixture. Sprinkle with bread crumbs and paprika; dot with butter. Bake at 350 degrees for 15 minutes or until browned.
SERVES: 8
- 4 medium eggplants
- 1 cup chopped green onions with tops
- 3 tablespoons finely chopped green pepper
- 1 clove garlic, crushed
- 1 scant tablespoon thyme
- 3 tablespoons finely chopped parsley
- 2 bay leaves, crumbled
- 1/2 pound butter
- 4 slices bread
- 2 pounds lump crabmeat
- 3 eggs, beaten
- Salt and pepper
- Bread crumbs
- Paprika
Cut eggplants in half; do not peel. Parboil for 10 minutes. Let cool. Reserve liquid. Scoop out pulp and chop. Saute onions, green pepper, garlic, thyme, parsley and bay leaves in butter for 5 minutes. Soak bread in reserved liquid, then squeeze. Add bread, crabmeat and eggplant to sauteed mixture; mix well. Gradually stir in eggs. Season with salt and pepper. Cook 5 minutes, stirring constantly. Fill eggplant shells with mixture. Sprinkle with bread crumbs and paprika; dot with butter. Bake at 350 degrees for 15 minutes or until browned.
SERVES: 8
