Alex Patout's Eggplant Dressing
Published May 10, 1983
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
1 pound raw shrimp
¾ pound butter
3 medium-large onions, finely chopped
2 green peppers, finely chopped
1 stalk celery, finely chopped
4 large eggplants
¾ teaspoon cayenne
¾ teaspoon white pepper
¾ teaspoon black pepper
Salt to taste
3 dashes hot pepper sauce
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
½ pound crab meat
¼ cup each chopped green onion and parsley
1 cup oil, approximately
Nutritional analysis per serving (6 to 8 servings)
27 grams carbs; 210 milligrams cholesterol; 732 calories; 27 grams monosaturated fat; 9 grams polyunsaturated fat; 24 grams saturated fat; 63 grams fat; 12 grams fiber; 1359 milligrams sodium; 21 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
- Step 2
Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
- Step 3
Peel and cut two eggplants into ¾-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
- Step 4
Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
- Step 5
Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
- Step 6
Stir in green onion and parsley.
- Step 7
Peel and slice remaining eggplant into 12 ½-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
- Step 8
Serve dressing over slices of fried eggplant.
Private Notes