Directions:
- Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
- When soft, remove from heat and cool in cool water.
- When cool, cut the eggplants in half and scrape the eggplant out.
- Be careful not to tear the skin.
- Sauté the onions, celery and bell peppers in butter until soft.
- Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
- Add shrimp and cook for about 5 minutes.
- Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
- Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
- Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
- Bake in a 350 degree F oven for about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.45 Kcal (1744 kJ) | ||
| Calories from fat | 228.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.41g | 39% | |
|---|---|---|---|
| Cholesterol | 62.55mg | 21% | |
| Sodium | 489.47mg | 20% | |
| Potassium | 713.22mg | 15% | |
| Total Carbs | 34.69g | 12% | |
| Sugars | 12.79g | 51% | |
| Dietary Fiber | 9.12g | 36% | |
| Protein | 14.15g | 28% | |
| Vitamin C | 50.7mg | 85% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 17.6mg | 98% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.43 Kcal (391 kJ) | ||
| Calories from fat | 51.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 39% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 21% | |
| Sodium | 109.81mg | 20% | |
| Potassium | 160.01mg | 15% | |
| Total Carbs | 7.78g | 12% | |
| Sugars | 2.87g | 51% | |
| Dietary Fiber | 2.05g | 36% | |
| Protein | 3.17g | 28% | |
| Vitamin C | 11.4mg | 85% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 4mg | 98% | |
| Calcium | 14.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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