Eggplant Filled with Seafood
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30-40 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 medium eggplants 1-1/4 teaspoons salt 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper 1 cup all-purpose flour 2 eggs, lightly beaten
1-1/2 cups fine dry bread crumbs oil, for deep frying STUFFING: 3 tablespoons butter
1-1/2 cups chopped Cajun vegetables 1/2 teaspoon lemon pepper 1/2 teaspoon cayenne pepper
1/2 teaspoon cayenne pepper 1 teaspoon sweet paprika 4 ounces small peeled cooked shrimp
4 ounces bay scallops 2 ounces crabmeat 3 green onions, finely chopped
1/4 cup light roux 1 teaspoon tomato paste 1 cup light cream
white pepper



1 Peel the eggplants and halve lengthwise. Spoon out the flesh leaving walls 1/2 inch thick. Sprinkle flesh with salt and let stand 20 minutes. Rinse and dry. Finely chop eggplant flesh.
2 Heat butter in saucepan; add Cajun vegetables and the chopped eggplant. Cook and stir until vegetables are just tender. Add lemon pepper, cayenne and paprika.
3 Add the shrimp, scallops, coarsely chopped crabmeat, green onions, roux, tomato paste and cream with pepper to taste. Simmer for 5-6 minutes or until the mixture has thickened. Keep warm.
4 Dry the eggplants, sprinkle with cayenne and black pepper and coat with flour. Shake off excess. Dip into beaten egg then coat with the bread crumbs.
5 Heat oil in a large, deep pan, until moderately hot (375 F.) Fry the eggplants, one at a time, until golden. Drain well. Fill with seafood stuffing and serve with lemon wedges.

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