I got this recipe from a book and made some changes in it. I hope you like it.
Boil eggplants in water until they are soft. Cut in half and remove the pulp.
Set aside. In a large skillet, heat the butter until it is melted and hot. Add the
onions and the bell peppers and saute until tender. Stir in the shrimp and the
crabment and saute another 5 minutes. Mix in the next 5 ingredients and cook
until all the liquid is absorbed. Add the pimentos. Place eggplant shells in baking
pan and fill each with eggplant mixture. Bake in oven until they are bubbly. Let
stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 437 | ||
Calories from Fat: 91 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 117.5mg | 36 % | |
Sodium 1249.1mg | 43 % | |
Potassium 1212.8mg | 32 % | |
Total Carbohydrate 61g | 18 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 49.1g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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