From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 4 medium eggplants
  • 1 cup chopped green onions with tops
  • 3 tablespoons finely chopped green pepper
  • 1 clove garlic, crushed
  • 1 scant tablespoon thyme
  • 3 tablespoons finely chopped parsley
  • 2 bay leaves, crumbled
  • 1/2 pound butter
  • 4 slices 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.  Saute 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 sauteed mixture; mix well.  Gradually stir in eggs.  Season with salt and pepper.  Cook 5 minutes, stirring constantly.  Fill eggplant shells with mixture.  Sprinkle with bread crumbs and paprika; dot with butter.  Bake at 350 degrees for 15 minutes or until browned.


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