ALEX PATOUT'S EGGPLANT DRESSING

Alex Patout's Eggplant Dressing image

Provided by Marian Burros

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 pound raw shrimp
3/4 pound butter
3 medium-large onions, finely chopped
2 green peppers, finely chopped
1 stalk celery, finely chopped
4 large eggplants
3/4 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
Salt to taste
3 dashes hot pepper sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 pound crab meat
1/4 cup each chopped green onion and parsley
1 cup oil, approximately

Steps:

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

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 36 grams, Carbohydrate 27 grams, Fat 63 grams, Fiber 12 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1359 milligrams, Sugar 15 grams, TransFat 2 grams