Directions:
- Cover eggplant with water and boil till soft but not mushy.
- Drain very well.
- Saute the chopped onion and celery in the butter or oil, add chopped shrimp and cook a bit longer.
- Combine mixture with the eggplant , season to taste with creole spices and place in a casserole dish and sprinkle with breadcrumbs and some salt and pepper
- Bake 350F about 30 minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.13 Kcal (1114 kJ) | ||
| Calories from fat | 205.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.81g | 35% | |
|---|---|---|---|
| Cholesterol | 63.54mg | 21% | |
| Sodium | 462.07mg | 19% | |
| Potassium | 91.38mg | 2% | |
| Total Carbs | 13.01g | 4% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 304.67 Kcal (1276 kJ) | ||
| Calories from fat | 235.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.12g | 35% | |
|---|---|---|---|
| Cholesterol | 72.74mg | 21% | |
| Sodium | 528.99mg | 19% | |
| Potassium | 104.61mg | 2% | |
| Total Carbs | 14.9g | 4% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 4.16g | 7% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 2% | |
| Calcium | 28mg | 2% | |
* 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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