Shrimp-Stuffed Eggplant Recipe

Shrimp-Stuffed Eggplant Recipe

Ingredients:

6 medium-sized eggplants
2 medium-size onions; medium-diced
1/2 c of margarine
1 Tbsp bouillon (chicken) granules
1 tsp of garlic seasoning
1/4 tsp of pepper (red)
3/4 tsp of salt
1 Tbsp of sugar (granulated)
3 bayleaves (large)
2 lbs shrimps; peeled & deveined; sliced into 3 pcs
1/4 c of Italian-bread crumbs
2 toast pcs

Instructions:

Have eggplants peeled then sliced into bug chunks. Have them boiled in 3 inches water inside pot then drain well.

You melt the margarine in heated saucepan then add your onions, sauteing ’til clear. You add your shrimps, bayleaves, salt, sugar, garlic seasoning, pepper & bouillon granules. Mix then cook about 10 mins over mid-heat.

Have the eggplants added into onion-mixture then throw in bread & lightly mix. Transfer into large-sized casserole then top w/ crumbs. Have dish baked for 30 mins at three hundred fifty degrees Fahrenheit ’til top browns lightly.

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