Piquant Crab And Eggplant Aubergine Dressing Recipes

CRAB STUFFED EGGPLANT ROYALE

Steps:

• Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
• When soft, remove from heat and cool in cool water.
• When cool, cut the eggplants in half and scrape the eggplant out.
• Be careful not to tear the skin.
• Sauté the onions, celery and bell peppers in butter until soft.
• Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
• Add shrimp and cook for about 5 minutes.
• Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
• Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
• Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
• Bake in a 350 degree F oven for about 25 minutes.

PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING

Steps:

• Melt the butter in a Dutch oven or other large heavy pot.
• Add onions, peppers and celery.
• Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
• Meanwhile, peel the eggplants and cut into 1-inch cubes.
• Place them in a pot and cover with water.
• Bring to boil and boil slowly for a few minutes, just until they are tender.
• Drain well and puree until smooth in a food processor or blender.
• Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
• Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
• Remove from heat.
• Stir in the green onions and the parsley.
• Spoon the hot mixture into a casserole or individual ramekins, if desired.
• Sprinkle generously with Parmesan cheese and bread crumbs.
• Place under broiler just long enough for cheese to melt, and serve immediately.

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.

SHRIMP AND EGGPLANT DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells.
• Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.
• In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
• When the eggplant is very tender remove with tongs to a colander to cool. When cool, squeeze some of the liquid from it and chop.
• In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
• Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it.
• Bake in the preheated oven until bubbly and the topping is a nice golden brown.