2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 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
TO PREPARE:

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.

SERVES: 8

window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners