3 eggplants
Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl.
Stuffing:
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon butter
Creole seasoning
1 cup chopped ham, shrimp, chicken, or combination
1/2 cup steamed rice
cooking spray
1/2 cup bread crumbs
In a saucepan, saute onions and bell pepper in butter until tender. Season with Creole seasoning. Add all ingredients except bread crumbs to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350F oven until shells are tender and tops are brown about 30 minutes. 6 servings.
Eggplant Index | Veggie Sides Index | Recipe Index | Home