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Galatoire's Stuffed Eggplant



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Bourbon Street Blues III
Bourbon Street Blues III
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Brasher, Robert
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La Belle Cuisine


Galatoire's Stuffed Eggplant

from A Treasury of Great Recipes
by Mary and Vincent Price (out of print)

"Galatoire's, serving Creole cuisine since 1905, has become a New Orleans institution. Stuffed Eggplant is still on their menu, although, of course
we can't guarantee you that they're still serving this exact recipe, given
to Mary and Vincent Price in the 1970's. No matter. It's scrumptious!"

1 medium eggplant (1 1/4 pounds)
1/2 cup bread crumbs
1 tablespoon butter
2 tablespoons grated Parmesan cheese
4 tablespoons butter
2 large scallions, chopped
2 tablespoons chopped parsley
1/2 pound fresh lump crabmeat or
diced raw shrimp
1/4 teaspoon salt and 1/4 teaspoon pepper
1 teaspoon butter

Boil eggplant in water for about 20 minutes. Drain; when cool enough
to handle, cut lengthwise and carefully remove pulp, leaving a shell 1/4
inch thick. Chop the pulp and reserve. Arrange the shells in a shallow
baking dish.
Preheat oven to 400 degrees F. Brown breadcrumbs in 1 tablespoon
butter. Mix with Parmesan cheese. In a skillet melt 4 tablespoons butter.
Add scallions and parsley and sauté for 2 minutes. Add crabmeat or diced raw shrimp and cook, stirring, for 3 minutes longer. Add the eggplant pulp and sprinkle with salt and pepper. Mix, cover, and cook over low heat for
5 minutes. Pile this filling into the eggplant shells. Sprinkle with the bread crumb-cheese mixture and dot each portion with 1 teaspoon butter. Bake
20 minutes. Serve piping hot. Serves 2.

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