RE: Eggplant

Lynda: Mmm...mmm!  Thanks!


Melody, IA (Z 5/4)

"The most beautiful thing we can experience is the mysterious."    
--Albert Einstein

 --- On Thu 03/20, Lynda Young < lyoung@grindertaber.com > wrote:
From: Lynda Young [mailto: lyoung@grindertaber.com]
To: gardenchat@hort.net
Date: Thu, 20 Mar 2003 08:17:03 -0600
Subject: [CHAT] Eggplant

Melody (and all you other eggplant lovers) - here is a recipe we
love:<br> <br>EGGPLANT STUFFED WITH SEAFOOD<br> <br>Figure 1/2 eggplant
per person, adjusting filling for # people and size<br>of eggplants.
Recipe is for four people using medium eggplants.<br> <br>Cut ep's in
half - scoop out pulp and chop. Drop shells into boiling<br>water and
boil for just 2 or 3 minutes and remove from water<br>immediately. Set
on paper towel to drain and cool.<br> <br>Melt 1 stick butter, add 1/2
cup ea. chopped parsley, green onions and<br>celery, the eggplant pulp,
1/2 Tsp. thyme, and cook on slow fire.<br>Meanwhile break up 2 hamburger
buns into bowl and cover with water to<br>thoroughly wet each piece. Let
sit till all bread is soft and squishy.<br>When celery is soft add 1/4
cup dry sherry, white wine or lemon juice.<br>Keep cooking slowly till
all items are cooked.<br> <br>Add two 6 oz. pkg. frozen crabmeat and 1
lb. fresh shrimp, peeled and<br>deveined. Continue to cook 10-15

minutes longer (till shrimp are pink).<br>Add bread and water mixture
and season liberally with salt, tabasco and<br>cayenne. Mix well and
stuff into shells. Put shells on cookie sheet<br>and top with seasoned
bread crumbs (we like the crumbs finely grated)<br>and cheese
(optional). Bake at 400 degrees for 20 minutes or until tops<br>are
lightly browned.<br> <br> <br>It's a bit of work, but wonderful eating
to reward your efforts.<br> <br>Lynda<br>West TN - Zone
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