Eggplant Stuffed with Shrimp and Mushrooms

Name: Eggplant Stuffed with Shrimp and Mushrooms
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: ½ pound fresh mushrooms; ⅓ cup heavy cream; 1 egg yolk; ½ cup finely chopped sweet green pepper; ½ cup finely chopped celery; ⅓ cup finely chopped onion; Freshly ground pepper to taste; Cayenne pepper to taste; ⅛ teaspoon nutmeg; 10 raw shrimp; Salt to taste, if desired; 1 lemon; 5 tablespoons plus 1 teaspoon butter; 3 tablespoons olive oil; 1 eggplant (about 1 pound); ¾ cup plus 2 tablespoons bread crumbs

Preparation info

Yield:
6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 eggplant (about 1 pound)
3 tablespoons olive oil

Americas
United States
Dinner

Method

Cut the eggplant in half lengthwise. Use a sharp paring knife and carefully trim around the inside edges, leaving a rim approximately ¼ inch thick. Score the center flesh almost but not down to the skin.
Heat the oil in a skillet and place the eggplant halves, scored side