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  Eggplant Stuffed with Crab and Corn



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1 large Italian eggplant
2 ears corn, kernels cut off the cob
2 green onions, sliced
2 medium tomatoes, seeded and finely diced
1 cup oven-dried tomatoes, julienned
4 ounces sharp white cheddar, shredded
12-15 fresh basil leaves, torn into small pieces
8 ounces crab meat
1/4 teaspoon salt

Cut eggplant in half vertically. Using a small knife, outline a 1/4 inch border on each half.
Score flesh inside the border—be careful not to pierce the skin.
Place eggplant cut side down in a heavy skillet over medium heat and cook 15 minutes or until flesh is softened.
When cooled, use a large spoon to scoop out cooked eggplant. Chop into uniform small pieces.
Place empty eggplant shells in an ovenproof covered casserole.
Combine corn kernels, green onions, fresh and dried tomatoes, cheddar, basil and crab.
Add cooled eggplant and salt to crab mixture and stir well to combine completely.
Stuff eggplant halves with mixture, packing it down firmly with spoon.
Cover casserole and bake in preheated 375 degree oven for 45 minutes until stuffing is hot and cheese is bubbly.
Remove lid and allow top to crisp for additional 10 minutes.
Let sit for 5 minutes before serving. Serve hot with lemon wedges.
Cover and refrigerate leftovers.

Copyright © 2017 Stefanie Samara Hamblen