Lynn's Shrimp Eggplant Boat
1 large eggplant
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 teaspoon mashed garlic
1 tablespoon cooking oil
1 egg, well beaten
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
8 ounces cooked medium shrimp
2 teaspoons olive oil
1 tablespoon finely chopped fresh parsley
4 tablespoons shredded Parmesan cheese
Salt and ground black pepper to taste
Preheat oven to 350 degrees. Wash eggplant and cut off the stem end. Cut
eggplant in half lengthwise, and remove the "meat" from each half,
leaving 1/4 inch on all sides and the bottom. Sauté onion, celery, bell pepper,
garlic and eggplant meat in cooking oil until softened; remove vegetables to a
large bowl. Add egg, salt, pepper, thyme, oregano, basil and shrimp; mix well.
Sprinkle salt, pepper and 1 teaspoon olive oil on the inside of each
eggplant boat. Fill each with the sautéed mixture and top with parsley and 2
tablespoons cheese. Place in a small baking dish and bake uncovered for 30
minutes.
I
feel no need for any other faith than my faith in the kindness of human beings.
I am so absorbed in the wonder of earth and the life upon it that I cannot think
of heaven and angels.
- Pearl S. Buck