Ingredients
Scale
- 2 globe or white eggplants (or 1 larger eggplant)
- 1 Tablespoon avocado oil
- 4 cloves garlic, peeled & chopped
- 1 medium onion, peeld & chopped
- 1/2 – 1 small hot pepper, chopped
- 1 small sweet pepper, chopped
- 1 roma tomato, chopped
- 1 6-oz. can of crabmeat (or fresh crabmeat), drained
- 8 oz. fully cooked frozen peeled shrimp, thawed and cut into small chunks (tails removed)
- 1 small salmon fillet broken into chunks
- 3 oz. Greek cream cheese
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 1 cup shredded Italian blend of cheeses (about 3 oz.)
- 3 ribs of fresh kale, chopped (about 2 cups) – or fresh spinach
For the top: A little more shredded Italian cheeses
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- Cut each eggplant in half lengthwise. Scoop out most of the flesh of the eggplant with a grapefruit spoon, taking care to leave at least 1/4 inch edge around the eggplant. Chop the removed eggplant well.
- Heat a large frying pan over medium heat and add the avocado oil, then the eggplant, garlic and onion. Saute until the onion is soft and translucent and the eggplant is tender. Add the peppers and saute a few more minutes until the peppers are tender, then add the tomato, crab, shrimp, salmon, cheeses and seasonings. Stir and cook for about 5 – 10 minutes, until the salmon is just cooked through and the cheese is melted. Stir in the kale just for a minute until it is warmed and wilted.
- Spoon the mixture back into the eggplant shells, mounding it up to fit as much of the filling as you can back into the eggplant. Top with cheese and bake for 15 – 20 minutes or until the cheese on top is melted and slightly browned. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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