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Seafood-Stuffed Eggplant

r_622f9a023db740

Source: Rosalind Bergeron/Epicurious

Ingredients

Yields: 8 (8 Servings)

4 medium Eggplants (1 Pound Each), Split Lengthwise
2 cups Water 473.2g
1 tsp Salt 6g
4 tbsps Vegetable Oil 54.4g
2 Onions Chopped (2 Cups) 220g
1 lb Uncooked Large Shrimp, Peeled, Deveined, Coarsely Chopped 453.6g
¼ tsp Cayenne Pepper 0.45g
1 cup Plus 2 Tablespoons Dry Italian-style Breadcrumbs 108g
½ lb Crabmeat, Drained Well, Picked Over 226.8g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: MiddleEastern
Occasion: Fall, Season
Method: Broiling, Baking