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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Eggplant


4 Eggplant, medium sized

1/4  tsp Salt

1/4  tsp Pepper

1/2 cup Olive oil, divided

2 cups Onion, diced

1 cup Celery, diced

1 cup Bell pepper, diced

1 1/2 cups Eggplant, diced

1 lb Shrimp, small

2 tsp Old Bay seasoning

2 tsp Creole Seasoning

1/2 cup Green onion, chopped

1/4 cup Parsley

1 lb Crab claw meat

1 cup  Cracker crumbs, crushed

2 tsp Hot Sauce

1 cup White wine


Preheat oven to 350 degrees.

Cut eggplant in half lengthwise. Use a paring knife to cut out the center of each half. Leave about a 1 /2-inch thick barrier in the eggplant. Reserve removed eggplant for the filling.

Rub the flesh of the hollowed out eggplant with half of the oil. Combine salt and pepper and sprinkle it over the eggplant halves. Place in a large baking dish and bake for 20 minutes.

While the eggplant is baking prepare the filling. In a large skillet heat the remaining oil over medium heat. Sauté vegetables for six to seven minutes. Add shrimp and seasonings continuing to cook for five more minutes.  Remove from heat and stir in remaining ingredients (except for the white wine).

Divide filling evenly into par-baked eggplants. Pour the wine into the baking dish and cover with foil. Bake for 25 minutes, remove foil and continue baking for another 10 minutes. Remove from the oven and serve. Yield: eight servings

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