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Eggplant Stuffed with Crabmeat
From Houston Junior League Cookbook
4 medium eggplants
1 cup chopped green onions with tops
3 Tablespoons finely chopped green pepper
1 clove garlic, minced
1 scant Tablespoon fresh thyme
3 Tablespoons finely chopped fresh parsley
2 bay leaves
½ pound butter
4 slices of bread
2 pounds lump crabmeat
3 eggs, beaten
Salt and pepper
Bread crumbs
Paprika
Cut eggplants in half; do not peel. Parboil for 10 minutes. Let cool. Reserve liquid. Scoop out pulp and chop. Sauté onions, green pepper, garlic, thyme, parsley and bay leaves in butter for 5 minutes. Soak bread in reserved liquid then squeeze. Add bread, crabmeat and eggplant to sautéed mixture; mix well. Gradually stir in eggs. Season with salt and pepper. Cook 5 minutes, stirring constantly. Remove bay leaves. Fill eggplant shells with mixture. Sprinkle with bread crumbs and paprika; dot with butter. Bake at 350 degrees for 15 minutes, or until browned. Yield: serves 8
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