Baked Eggplant With Shrimp

• butter↗1⁄4 cup
• onion↗1⁄4 cup

  chopped

• celery↗1⁄4 cup

  chopped

• green bell pepper1⁄4 cup

  chopped

• medium eggplant↗1
• flour↗1 tablespoon
• salt↗1 teaspoon
• chicken bouillon cubes↗2
• boiling water1⁄2 cup
• cooked rice↗3⁄4 cup
• cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)↗1⁄2 lb
• breadcrumbs↗2 tablespoons
• oil1 tablespoon

Step-by-step instructions

1. 1

   In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.

2. 2

   Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.

3. 3

   Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.

4. 4

   Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.

5. 5

   Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.

6. 6

   Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.

7. 7

   Fill the scooped out eggplant shells with the rice and shrimp mixture.

8. 8

   Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.

9. 9

   Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.