Eggplant Stuffed With Crawfish

Name: Eggplant Stuffed With Crawfish
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 teaspoon olive oil; 4 cloves garlic, peeled and minced; 2 small onions, peeled and chopped; ½ pound cooked crawfish tails; 6 plum tomatoes, cut into large dice; ¼ cup chopped Italian parsley; 6 tablespoons bread crumbs; 3 teaspoons kosher salt; Freshly ground pepper to taste; 2 teaspoons rice vinegar

By Molly O’Neill

Published April 15, 1995

Total Time: About 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

2 medium eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and chopped
½ pound cooked crawfish tails
6 plum tomatoes, cut into large dice
¼ cup chopped Italian parsley
6 tablespoons bread crumbs
3 teaspoons kosher salt
Freshly ground pepper to taste
2 teaspoons rice vinegar

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 400 degrees. Roast the eggplants until tender, but not collapsed, about 30 minutes. Let cool. Split in half lengthwise and scoop out the flesh, leaving ¼-inch-thick shells. Coarsely chop the flesh and set aside. Lower the oven temperature to 350 degrees.
Step 2
Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the onions and cook until soft, about 5 minutes. Add the crawfish and cook for 1 minute. Add the chopped eggplant and cook for 1 minute. Add the tomatoes and cook for 3 minutes.
Step 3
Remove from heat and stir in the parsley, 4 tablespoons of the bread crumbs, the salt, pepper and vinegar. Spoon the mixture into the eggplant shells, mounding it in the center. Sprinkle with the remaining bread crumbs. Place on a baking sheet and bake for 20 minutes.
Step 4
Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.