Louisiana Seafood Stuffed Eggplant

Main Course

Recipe courtesy of Rouses

Serves 8

Ingredients: 
  • 4 medium eggplants, split lengthwise
  • 2 cups water
  • 1 teaspoon salt
  • 4 tablespoons vegetable or olive oil
  • 2 cups white or yellow onions, chopped
  • 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  • 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
  • 1/2 pound Louisiana lump crabmeat, picked over for shells
  • salt and black pepper to taste
  • 2 tablespoons Parmesan cheese

 

 

 

Seafood Stuffed Eggplant

Seafood Stuffed Eggplant 

Click image to enlarge

Method: 

Preheat broiler. Arrange split eggplants flesh side down on large baking sheet. Pierce with fork. Broil 4 minutes, turn, broil an additional 4 minutes. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place pulp in heavy medium saucepan, cover with 2 cups water, add 1 teaspoon Rouses salt and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.

Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil; place, cut side up, on a rimmed baking sheet. Do not over-crowd. Bake until shells are tender but still hold their shape, approximately 20 minutes. While shells are baking, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, approximately 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crab meat, and season to taste with Rouses salt and pepper. Fill eggplant shells with shrimp and crabmeat mixture. Sprinkle stuffing with Parmesan cheese and remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.


 

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Comments

It sounds fabulous but what is rouses salt?  Is it a brand name or a type of salt?

 

Rouses created the recipe so they call for their specific line of condiments and seasonings in their recipes. They also make pepper, ketchup, mayonnaise, etc. It is a brand name.

Whenever I cook eggplant it produces so much water that my stuffing doesn't have a good taste it seems like I can never cook all the water out, am I doing something wrong?

This looks pretty lo-cal.  Do you have any idea of the nutritional values of this dish?