Preparation / Directions:
Heat 1/4 cup butter in skillet. Saute onions, celery and green pepper for
about
5 minutes or until tender. Cut eggplant in half, lengthwise. Scoop out pulp
to
within 1/4 inch of skin.
Cut pulp into 1/2 inch cubes
Blend flour and salt into sautéed vegetables, add cubed eggplant, cover and
cook over medium heat for five minutes.
Dissolve bouillon cubes in boiling water, pour into mixture and add rice and
shrimp. Toss lightly and heat thoroughly. Stir occasionally.
Mix bread crumbs with oil. Fill eggplant shells with rice mixture. Sprinkle
with breadcrumbs.
Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes
until breadcrumbs are golden brown.
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