“This is sort of like nothing I have ever eaten before.”
So said my husband. This dish was fun to make, and I think it lends itself to a lot of variation. If you don’t like seafood or you don’t like eggplant you may not enjoy this…so go try one of the other recipes on the blog.
For the rest of you…this recipe was really good and really unique. It has the texture of thanksgiving stuffing, but flavors similar to a crab cake mixed with eggplant. You are probably thinking, “huh?” Just try it.
My uncle actually sent me this recipe a couple of months ago and I just got around to trying it. So glad I did!
- 1 medium eggplant
- 2 Tbsp butter
- ½ onion, diced
- ½ bell pepper, diced
- ½ lb crab meat (I used the imitation crab meat (gasp!) or you could do shrimp, whatever seafood you enjoy)
- 1 egg
- 3 slices of bread, toasted and crumbled (bread crumbs should work too)
- ¼ cup mozzarella (I think parm or another strong cheese would be delicious)
- 2 cloves garlic
- creole/cajun seasoning
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Cut the eggplant in half and scoop out the insides. Dice the eggplant into bite sized pieces.
- Saute the onion, bell pepper and desired amount of eggplant (I only used about ¾ of the eggplant) in a skillet with the 2 Tbsp of butter. Generously sprinkle with cajun seasoning.
- In a separate bowl combine crab meat, bread crumbs, egg, cheese, garlic and a shake of parsley. Stir in the sauteed vegetables and add more cajun seasoning as you see fit (I was generous).
- Brush eggplant skins (outside and inside) with olive oil. Place them on a lined cookie sheet.
- Fill skins with stuffing and bake for 20-30 minutes.
- Serve with a sprinkling of cayenne pepper on top or a fresh sprig of parsley.
Adapted from: Deep South Dish Seafood Stuffing Mix (If you have never read this blog you should definitely check it out.)