A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Do not feed to small child who has hot been tested for seafood allergies.
2 medium eggplants (purple or white), halved
3 tablespoons olive oil
1 small yellow or white onion, chopped
2 tablespoons shallot, peeled, and chopped
1 pound peeled, cooked, medium shrimp
1/2 pound lump crabmeat, cleaned
2 tablespoons minced parsley
2 tablespoons cubed celery
1 large egg, beaten
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1/2 cup fresh Parmesan cheese block
Pinch of salt
Cracked black pepper to taste
Begin by heating your oven to 375 degrees. Cut the eggplant lengthwise in half and scoop out the center of each half with a melon ball scoop leaving an edge of 1/4 inch on all sides. In a 2 quart sauce pan, boil 2 cups of water and add pulp of eggplant, simmering for 5 to 7 minutes, then set aside. Next in a large skillet, Saute oil, onion and shallots until cooked through. Drain eggplant pulp, shrimpcrab, parsley, celery, lemon juice, and egg. Mix together well. Spoon mixture into each half of eggplant shells. Place shells in an 8x8 baking pan, add enough water to come 1/3 the way up the side of the shells and top with slivered cheese (use vegetable peeler). Bake for 20 to 25 minutes until browned. Serve with a side of fruit or salad.
Vegetable, Seafood, Dinner, Lunch