Eggplant and Crab Creole

Description

Makes 6 servings.

Ingredients

• 1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 tablespoon butter or margarine
• 2 cups cooked rice
• 2 slices bread
• ⅓ cup milk or water
• 6 to 8 ounces crab meat
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 small clove garlic, minced
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground red pepper
• paprika for garnish

Directions

1. Cook eggplant in boiling water 5 minutes; drain.
2. Cook celery, onion and green pepper in butter until soft but not brown.
3. Combine with rice in large mixing bowl.
4. Soak bread in milk; crumble.
5. Add to rice mixture.
6. Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well.
7. Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika.
8. Bake at 375°F for 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.