Baked Eggplant With Shrimp Or Crawfish Recipe
Servings: 1
Ingredients
- 1/4 c. butter
- 1/4 c. diced onion
- 1/4 c. diced celery
- 1/4 c. diced green pepper
- 1 med eggplant
- 1 Tbsp. flour
- 1 tsp Salt
- 2 x chicken bouillon cubes
- 1/2 c. boiling water
- 3/4 c. cooked rice
- 1/2 lb boiled peeled shrimp or possibly crawfish, cut each shrimp or possibly crawfish into 3 or possibly 4 pcs.
- 2 Tbsp. dry breadcrumbs
- 1 Tbsp. oil
Directions
- Heat 1/4 c. butter in skillet. Saute/fry onions, celery and green pepper for about 5 min or possibly till tender. Cut eggplant in half, lengthways. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes. Blend flour and salt into sauteed vegetables, add in cubed eggplant, cover and cook over medium heat for five min. Dissolve bouillon cubes in boiling water, pour into mix and add in rice and shrimp or possibly crawfish. Toss lightly and heat thoroughly. Stir occasionally. Fill eggplant shells with rice mix. Mix bread crumbs with oil. Sprinkle on top with breadcrumbs. Place in shallow baking dish and bake at 375 degrees for 20 to 30 min till breadcrumbs are golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1501g | |
| Calories 1193 | |
| Calories from Fat 602 | 50% |
| Total Fat 68.24g | 85% |
| Saturated Fat 32.1g | 128% |
| Trans Fat 0.35g | |
| Cholesterol 467mg | 156% |
| Sodium 4647mg | 194% |
| Potassium 1940mg | 55% |
| Total Carbs 79.57g | 21% |
| Dietary Fiber 15.4g | 51% |
| Sugars 13.73g | 9% |
| Protein 66.6g | 107% |
