Crab Stuffed Eggplant
|Onions||2 Medium, sliced|
|Tomato paste||1 Tablespoon|
|Tomatoes||2 , peeled seeded and sliced|
|Grated parmesan cheese||2 Tablespoon|
|Melted butter||1 1⁄2 Tablespoon|
Wipe eggplants, trim stems, cut in half lengthwise.
Score cut surface with a knife, sprinkle with salt, leave 30 minutes.
Set oven at 350Â°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 425Â°F for 6 to 7 minutes.
For a change substitute crab meat with baby shrimps, mushrooms or chicken.