EGGPLANT STUFFED WITH CRAWFISH

Eggplant Stuffed With Crawfish image

Provided by Molly O'Neill

Time 1h30m

Yield Four servings

Number Of Ingredients 11

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Ingredients

2 medium eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and chopped
1/2 pound cooked crawfish tails
6 plum tomatoes, cut into large dice
1/4 cup chopped Italian parsley
6 tablespoons bread crumbs
3 teaspoons kosher salt
Freshly ground pepper to taste
2 teaspoons rice vinegar

Steps:

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.
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.
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.
Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1118 milligrams, Sugar 14 grams