Stuffed Eggplant
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
salt/pepper
fresh parsley
bread crumbs
paprika
butter
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