| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 50 minutes |
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Eggplant is a warm season vegetable that requires a relatively long growing season to produce economic yields. The plant is very tender to frost and easily injured by long periods of cold temperatures below 50°F. Eggplants are more sensitive to low temperature than either tomatoes or peppers. The French call eggplants "Aubergines", us Cajun we call them "Brahams"
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| Ingredients |
| 2 large eggplants |
2 cups water |
| 1 tsp salt |
2 tbsp butter or margarine |
| 1/2 cup diced celery |
1/4 cup chopped green pepper |
| 1/4 cup parsley chopped fine |
2 cups cooked rice |
| 1 pound shrimp cleaned and chopped |
1/2 tsp Worcestershire sauce |
| 1/2 can chopped green onions scallions |
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| Directions |
Cut eggplants in half, scoop center of eggplants out and dice. Save eggplant shells. Add water and salt to eggplant shells in saucepan
and boil for 5 minutes. Drain. Melt butter in frying pan. Add celery, green onions, green pepper, and parsley. Saute until tender. Stir in diced eggplant, rice, shrimp and seasonings.
Cook 5 minutes, stirring constantly. Fill eggplant halves. Bake in a 375 degree oven approximately 20 to 30 minutes. |
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