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Crab Stuffed Eggplant

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  Eggplants 2 Medium
  Oil 6 Tablespoon
  Onions 2 Medium, sliced
  Paprika 2 Teaspoon
  Tomato paste 1 Tablespoon
  Tomatoes 2 , peeled seeded and sliced
  Oregano 1⁄2 Teaspoon
  Cayenne 1 Pinch
  Grated parmesan cheese 2 Tablespoon
  Melted butter 1 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste

Wipe eggplants, trim stems, cut in half lengthwise.
Score cut surface with a knife, sprinkle with salt, leave 30 minutes.
Set oven at 350°F.
Rinse eggplants with cold water to remove excess salt, and dry.
Heat oil in a heavy pan, fry eggplant, cut side down, until brown.
Bake 10 to 15 minutes on baking sheet in oven (or until tender) Cook onions in remaining oil until soft.
Add paprika, tomato paste, tomatoes, oregano, and cayenne.
Season and cook until mixture is thick.
Scoop flesh from baked eggplants, reserving the shells.
Add flesh to tomato mixture.
Cook 2 to 3 minutes.
Flake crab meat, add to pan and heat.
Pile mixture into shells, sprinkle with cheese and melted butter.
Bake at 425°F for 6 to 7 minutes.
For a change substitute crab meat with baby shrimps, mushrooms or chicken.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1515 Calories from Fat 1065

% Daily Value*

Total Fat 121 g185.9%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 74.8 mg24.9%

Sodium 919.1 mg38.3%

Total Carbohydrates 100 g33.4%

Dietary Fiber 39.4 g157.6%

Sugars 43.7 g

Protein 28 g56%

Vitamin A 177.8% Vitamin C 148.8%

Calcium 58.4% Iron 41.4%

*Based on a 2000 Calorie diet

Crab Stuffed Eggplant Recipe