Piquant Crab and Eggplant Aubergine Dressing
Dive into the rich, bold flavors of this Piquant Crab and Eggplant Aubergine Dressing, a show-stopping dish that pairs the creamy, roasted essence of eggplant with the delicate sweetness of lump crabmeat. Seasoned with a vibrant blend of Creole spices and a hint of cayenne for a touch of heat, this recipe captures the heart of Southern-inspired cooking. Softened onions, celery, and green bell pepper form the aromatic base, while panko breadcrumbs bring just the right amount of texture. A dash of lemon juice and a sprinkle of fresh parsley brighten the dish, making it the perfect star for your next dinner table. Whether served as a hearty main or a sophisticated side, this savory crab and eggplant dressing is sure to impress with its unique combination of flavors and satisfying warmth.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (aubergines)
- 1 pound Lump crabmeat
- 1 medium-sized, diced Yellow onion
- 2 diced Celery stalks
- 1 diced Green bell pepper
- 3 minced Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 teaspoons Creole seasoning
- 0.5 teaspoon Ground cayenne pepper
- 0.75 cup Panko breadcrumbs
- 0.5 cup Chicken stock
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 tablespoon Lemon juice
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.
2. Pierce the eggplants all over with a fork and place them on the prepared baking sheet. Roast for 30-35 minutes, turning occasionally, until the skins are charred and the flesh is soft.
3. While the eggplants roast, heat the olive oil and butter in a large skillet over medium heat.
4. Add the diced onion, celery, and green bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
5. Add the minced garlic and cook for an additional minute until fragrant. Stir in the Creole seasoning and cayenne pepper.
6. Once the eggplants are cool enough to handle, slice them open and scoop out the flesh into a bowl. Discard the skins and mash the flesh lightly with a fork.
7. Stir the mashed eggplant into the skillet with the sautéed vegetables. Cook for 3-5 minutes, allowing the flavors to meld.
8. Add the breadcrumbs and chicken stock to the skillet. Stir until the mixture is well combined and slightly thickened, about 2-3 minutes.
9. Gently fold in the lump crabmeat, being careful not to break up the lumps too much. Cook for 2-3 minutes until the crab is warmed through.
10. Remove the skillet from heat and stir in the fresh parsley, salt, black pepper, and lemon juice.
11. Serve the crab and eggplant aubergine dressing warm as a main dish or a side, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 7894 mg | 343% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 42.3 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4611 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
