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Stuffed Eggplant

by Sally Bernstein

Serves 6


3 eggplants

1 cup chopped green onions
½ cups chopped white/yellow onions
2 cloves garlic, finely chopped
1 Tbsp. thyme
2 bay leaves
½ cup butter
2 cups wet squeezed bread
2 lbs. cooked chopped shrimp or crabmeat or ham
3 eggs
fresh parsley

bread crumbs


Parboil eggplants in their skins for 8 to 10 minutes. Cut each eggplant in half. Let cool, scoop out of the shells, and chop. Sauté onions (green and white) in butter with finely chopped garlic, thyme and bay leaves for 5 minutes, without browning. Add 2 cups of wet bread, shrimp (crabmeat or ham) and chopped eggplant. Mix together and gradually add the eggs. Season with salt, pepper and parsley. Cook for 5 minutes, stirring constantly. Remove from fire and stuff the mixture into the eggplant shells. Sprinkle with bread crumbs and paprika, dot with butter and bake for 10 minutes at 350°.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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