Eggplant Stuffed With Crawfish

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    199 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 14 grams protein; 64 milligrams cholesterol; 1866 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/4-inch-thick shells. Coarsely chop the flesh and set aside. Lower the oven temperature to 350 degrees.
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.
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.
4. Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.

• Crawfish can be ordered from Fisherman’s Cove in Kenner, La., (800) 443-3474.

About 1 hour 30 minutes