This recipe is from my side of the family (New Orleans) and has become a particular family favorite at Thanksgiving.
- 2 medium Eggplant (Black Beauty variety)
- 1 small yellow onion, chopped
- 1/4 cup breadcrumbs (plus a little more to cover top)
- 1 pound shrimp, shelled, de-veined and cut in small pieces (about 4 pieces per shrimp, depending on size of shrimp)
- 1 egg, beaten
- 1/2 cup celery, chopped
- 1 stick butter
- salt and pepper to taste
Peel eggplant and cut into big pieces. Put cut pieces in pot of boiling water and boil until tender, about 5-10 minutes. Drain in colander then remove to large bowl, mash and set aside.
In a skillet sauté onions and celery in 1/2 stick of butter. When onions have turned clear mix with drained, mashed eggplant in large bowl.
In same skillet sauté shrimp with 1/4 stick butter until most of liquid is gone and shrimp have just turned pink all over. Remove from skillet and mix into eggplant mixture.
Add bread crumbs, beaten egg, salt and pepper to taste.
Pour into casserole dish, and cover with thin layer of breadcrumbs. Bake at 350 degrees until bubbly and slightly brown, about 30 minutes.
This recipe will feed 6 as a side dish.