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Frankye's
Eggplant, Shrimp
and Rice Dressing
 
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Frankye's Eggplant, Shrimp
and Rice Dressing
1/2 pound shrimp (about 14)
(or 1/2 pound lump crab meat)
1 eggplant (about 1 pound),
peeled and chopped
2 teaspoons salt (or to taste)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 garlic clove, minced
2 tablespoons unsalted butter
3 cups short-grain rice, cooked
1/4 cup dry bread crumbs
1/4 cup chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika
In a saucepan of boiling salted water cook the shrimp for 1 minute,
drain them, let them cool until they can be handled. Shell the shrimp,
chop them coarse
and reserve them.
In a large saucepan combine the peeled and chopped eggplant with
1 teaspoon
salt, and 2 cups water. Bring to a boil. Simmer 5 minutes
and drain well.
In a large deep
heavy skillet cook the celery, onion, bell pepper, and
garlic
in butter over moderately
low heat, stirring until vegetables are
softened. Remove skillet from heat, and stir in
the eggplant, reserved
shrimp (or crab), cooked
rice, bread crumbs, parsley, pepper, cayenne
and
the remaining 1 teaspoon
salt until the dressing is combined well.
Spoon dressing into a
buttered
deep 1 1/2-quart baking dish, sprinkle it
with paprika and bake it 30
minutes at 375 degrees F.
Serves 6 as a side dish.
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