Crabmeat Eggplant Dressing

Ingredients

• 2 lb shrimp, peeled and diced
• 2 lb crabmeat
• 3 eggplant, sliced in half
• 1 onion
• 1 stalk celery
• 1 clove garlic, minced
• ¼ C chicken stock
• Bread crumbs
• Salt, pepper, herbes des Provence, red pepper flakes, and allspice, to taste

Directions

1. Sauté Aromatics: Sweat onion, celery, and garlic in olive oil until softened.
2. Roast Eggplant: Halve eggplant, rub with olive oil, and bake @400°F until very soft and collapsing. Trim ends, scrape out pulp, and roughly chop.
3. Season Seafood: Add crabmeat and shrimp to the sautéed vegetables. Season with salt, pepper, herbes de Provence, red pepper flakes, and allspice.
4. Build Filling: Add chopped eggplant pulp to the seafood mixture over medium heat. Season with salt, pepper, Worcestershire Sauce, Louisiana hot sauce, and chicken stock.
5. Bind: Stir in ~½ C breadcrumbs and 3 tbs butter to bring the mixture together.
6. Assemble: Transfer to a buttered casserole dish. Top with breadcrumbs and drizzle with olive oil or dot with butter.

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