Eggplant Canoes
4 medium eggplants 1 cup onions, chopped 1 cup green onions, chopped 4 cloves garlic, chopped 1 cup bell pepper, chopped 1/2 cup celery, chopped 2 bay leaves 1 teas...
Ingredients
- 4medium eggplants
- 1cuponions, chopped
- 1cupgreen onions, chopped
- 4clovegarlic, chopped
- 1cupbell pepper, chopped
- 1/2cupcelery, chopped
- 2bay leaves
- 1teaspoonthyme
Directions
- 1
Eggplant Canoes 4 medium eggplants 1 cup onions, chopped 1 cup green onions, chopped 4 cloves garlic, chopped 1 cup bell pepper, chopped 1/2
- 2
Scoop out insides and chop finely
- 3
Place eggplant shells in a shallow baking dish
- 4
Sauté onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes
- 5
Add chopped eggplant and cook covered for about 30 minutes
- 6
In a separate skillet, sauté shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture
- 7
Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture
- 8
Stir in parsley and lemon juice