STUFFED EGGPLANT

 

eggplant
 SCOOP OUT MOST OF THE MEAT

2 medium eggplants, 1 cup of chopped white onions, 3 minced garlic cloves,  1/4  cup of chopped bell pepper, 3 tablespoons of butter flavored shortening,  2 beaten eggs, 1 (16 oz.) can lump crab, 1 cup cooked long grain white rice, three pieces of toasted sourdough bread, 1/8 teaspoon Worcestershire sauce, 1 1/2 cup Provolone cheese, 3 tablespoons tomato paste, 1/4 cup chicken stock, 1/2 teaspoon cayenne, salt and pepper to taste, 1/2 stick of salted butter.

 

Cut eggplants in half lengthwise,  carefully scoop out most of the meat.  Leave enough meat inside the shell to retain its shape. Chop the eggplant you have scooped out and boil for about 10 minutes or until the meat is soft. Toast the bread dice and set aside.  While the eggplant is boiling cook your rice.  In a saucepan add the rice and 2 cups of water, 1/4 teaspoon salted butter, bring to a boil, reduce to a simmer, cover the pot and cook for 17 minutes. When the liquid absorbs, turn the rice off.  In a skillet, add the shortening, melt then add the onions, garlic, and bell pepper, cook until the onions are clear.  Add eggplant, bread, Worcestershire sauce, eggs, rice, 1 cup cheese, stock, cayenne, crab meat (mix well salt and pepper to taste. Preheat oven to 350 degrees. Put the eggplant shell on a lightly greased cookie sheet. Equally, divide and fill the eggplant shells, top with the remaining cheese and dot with the butter.  Bake for approximately 45 minutes.

Give each person a half eggplant, toasted garlic bread, and a brilliant green salad.

BON APPETIT

 

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