Main Ingredients:

2 medium eggplant1 lbs Shrimps, fresh, naked, chopped1 cup onion, preferably white, naked, chopped1 cup bell pepper, cleaned, chopped1 cup celery, cleaned, chopped2 Tbls. Bacon Grease1/2 cup Shallots(green onions) choppedCavenders' Greek Seasonings or Salt n' pepper. (Yuk!) to taste2 cup Italian Bread Crumbs, (Seasoned)2 eggs, opened, beaten

Cooking Preparation of the Recipe:

What you do :Wash them eggplant real good, slice them lengthwise. Find you a pot, large, fill with slightly salted water, enough to cover them eggplant well, put over them fire, boil until tender, drain and let them cool. Scoop them meat from them eggplant, put into a metal bowl to help cool, drain well, and chop finely, put aside.Get you them skillet, put them over them fire, medium, saute' them onion, green onion, bell peppers, celery, in them bacon grease until softened, but still slightly firm. Add them shrimps and cook until they pink. Note* Ifn' you over cook them shrimps, they will be like rubber, understand, Shah!Now add them eggplant, mix 'em up well, trying not to make a paste of it, kinda fold it in and simmer approximately 30 minutes. Now it is slightly watery, yes?, for sure,now add them bread crumbs,1 cup,with them egg and mix 'em well. Simmer about 5-10 minutes to marry them flavors, and Stuff them mixture back into them eggplant shells. Now Tell me, You no throwed them away, eh! if so gett 'em back, wash and use. Now place them stuffed eggplant on a baking dish, sprinkle them tops with the remaining bread crumbs, and bake in a preheated oven, at 350 degrees F. until the tops are golden brown. If you are a cheese person, like me, add a bit of your favorite, shredded too,is so goooood, for sure!

Browse by categories