This is a not-to-be-missed recipe: yummy eggplant canoes filled with creamy three-cheese sauce, Portobello mushrooms and crabmeat. You can serve it as an appetizer or as a side dish. It's so fulfilling that I love as a main dish with a salad. I hope you like this recipe.
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Stuffed Eggplant with Three Cheese Sauce and Crabmeat
Yield 4 portions
Ingredients:
2 large eggplants, halved lengthwise
2 Tbs. of olive oil
½ cup of red bell pepper, diced
½ cup of onion, finely chopped
1 ½ cups of Portobello mushrooms, diced
The pulp of the eggplants diced
1 ½ cups of light sour cream
½ cup of cheddar cheese, schredded
¼ cup of fresh goat cheese
¼ cup of Parmesan cheese, schredded
4 Tbs. of crabmeat
Salt
Freshly ground black pepper
Preparation:
With a paring knife, cut the eggplant around the outside edge, leaving 1/3 of an inch of pulp inside the skin. Slice the pulp into sections and scoop it out. Dice the pulp and reserve it.
In a saucepan over medium heat, add the olive oil and sauté the red bell pepper for 2-3 minutes. Add the onion and sauté for 3 more minutes. Add the mushrooms and sauté for 3 minutes. Add the eggplant and sauté for 3 minutes.
Preheat the oven to 350˚F.
In a small pot, add the sour cream and the three cheeses and cook over low to medium heat, stirring constantly, until the cheeses are melted and combined. Turn off the heat.
Add the sautéed vegetables to the cheese sauce. Add the crabmeat and combine. Season with salt and pepper.
Place the eggplants canoes on a baking sheet. Fill them with the cheese, vegetable and crabmeat mixture.
Place the baking sheet in the middle rack of the oven and bake for 20-25 minutes.
Image via Enriqueta Lemoine
