Alex Patout's Eggplant Dressing

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 Information

  • Nutritional analysis per serving (6 servings)

    984 calories; 84 grams fat; 32 grams saturated fat; 2 grams trans fat; 35 grams monounsaturated fat; 12 grams polyunsaturated fat; 37 grams carbohydrates; 16 grams dietary fiber; 20 grams sugars; 28 grams protein; 280 milligrams cholesterol; 1330 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
2. Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
3. Peel and cut two eggplants into 3/4-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.
4. Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
5. Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
6. Stir in green onion and parsley.
7. Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
8. Serve dressing over slices of fried eggplant.

1 hour 10 minutes