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Eggplant With Shrimp Stuffing

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“Simple to make, yet elegant to serve.”

Ingredients Nutrition


  1. Cut eggplant in half lengthwise.
  2. Bring a large pan of water to a boil, add eggplant halves, and boil 10 minutes.
  3. Drain and set eggplant aside to cool until able to handle.
  4. Meanwhile, Saute onion and green pepper in 2 tablespoons butter for 5 minutes.
  5. Add garlic and pepper and saute an additional 2 minutes.
  6. Scoop out eggplant pulp, leaving a ½-inch shell; place shells open side up in a large baking dish.
  7. Combine pulp with onion mixture, shrimp and 1 cup cracker crumbs; add salt and pepper to taste if necessary.
  8. Divide shrimp mixture evenly between eggplant shells.
  9. Combine 1 cup cracker crumbs with 4 tablespoons butter; sprinkle this mixture over the stuffed eggplant halves.
  10. Bake at 375F for 20-25 minutes, until heated through and eggplant shells are tender.

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