Recipe - Shrimp-Crabmeat Stuffed Eggplant

2 md Size eggplants
One half cup Onions; chopped fine
One half cup Celery; chopped fine
One half cup Bell pepper; chopped fine
2 Eggs
4 tablespoon Margarine
4 Cloves garlic; minced
2 Hamburger buns
One half pound Crabmeat
1 pound Boiled shrimp; cooked,
peeled and deveined

Cut each eggplant in half lengthwise; remove middle and chop the removed
eggplant. In the margarine, place the chopped eggplant, onions, bell
pepper, celery and garlic; smother until tender. Soak buns in eggs; when
buns are completely soaked, mix well with chopped boiled shrimp, smothered
eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells
of eggplant for 10 minutes; then stuff the shells with the eggplantshrimp
mixture. Top with crumbs and bake 15 to 20 minutes at 350 degrees. Serves
4.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.