Eggplant Stuffed With Crawfish

Name: Eggplant Stuffed With Crawfish
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 2 medium eggplants; 1 teaspoon olive oil; 4 cloves garlic, peeled and minced; 2 small onions, peeled and chopped; 1/2 pound cooked crawfish tails; 6 plum tomatoes, cut into large dice; 1/4 cup chopped Italian parsley; 6 tablespoons bread crumbs; 3 teaspoons kosher salt; Freshly ground pepper to taste; 2 teaspoons rice vinegar

By Molly O'Neill

Total Time: About 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Make Room for Crawdaddy

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Ingredients

Yield:Four servings

2medium eggplants
1teaspoon olive oil
4cloves garlic, peeled and minced
2small onions, peeled and chopped
½pound cooked crawfish tails
6plum tomatoes, cut into large dice
¼cup chopped Italian parsley
6tablespoons bread crumbs
3teaspoons kosher salt
Freshly ground pepper to taste
2teaspoons rice vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees. Roast the eggplants until tender, but not collapsed, about 30 minutes. Let cool. Split in half lengthwise and scoop out the flesh, leaving ¼-inch-thick shells. Coarsely chop the flesh and set aside. Lower the oven temperature to 350 degrees.
Step 2
Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the onions and cook until soft, about 5 minutes. Add the crawfish and cook for 1 minute. Add the chopped eggplant and cook for 1 minute. Add the tomatoes and cook for 3 minutes.
Step 3
Remove from heat and stir in the parsley, 4 tablespoons of the bread crumbs, the salt, pepper and vinegar. Spoon the mixture into the eggplant shells, mounding it in the center. Sprinkle with the remaining bread crumbs. Place on a baking sheet and bake for 20 minutes.
Step 4
Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.