Eggplant With Shrimp Stuffing

Simple to make, yet elegant to serve.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb shrimp, peeled, deveined, cooked and chopped
• 1  large eggplant (or two small)
• 2  tablespoons butter
• 1⁄2 cup onion, chopped
• 2  tablespoons green peppers, chopped
• 1  garlic clove, minced
• 1  cup  whole wheat cracker crumbs
• 1⁄2 teaspoon black pepper
• 1  cup  whole wheat cracker crumbs
• 4  tablespoons butter

Directions

1. Cut eggplant in half lengthwise.
2. Bring a large pan of water to a boil, add eggplant halves, and boil 10 minutes.
3. Drain and set eggplant aside to cool until able to handle.
4. Meanwhile, Saute onion and green pepper in 2 tablespoons butter for 5 minutes.
5. Add garlic and pepper and saute an additional 2 minutes.
6. Scoop out eggplant pulp, leaving a ½-inch shell; place shells open side up in a large baking dish.
7. Combine pulp with onion mixture, shrimp and 1 cup cracker crumbs; add salt and pepper to taste if necessary.
8. Divide shrimp mixture evenly between eggplant shells.
9. Combine 1 cup cracker crumbs with 4 tablespoons butter; sprinkle this mixture over the stuffed eggplant halves.
10. Bake at 375F for 20-25 minutes, until heated through and eggplant shells are tender.