Crawfish-Eggplant Bake
Recipe by Relish Contributor
Ingredients
- Crawfish and Eggplant:
- 2tablespoons margarine
- 1large eggplant, peeled and cubed
- 1large onion, chopped
- 1/2cup chopped celery
- 1 green bell pepper, seeded and chopped
- 1teaspoon minced garlic
- 1/2teaspoon dried thyme
- Salt and pepper, to taste
- 1/2teaspoon dried basil
- 1pound crawfish tails, rinsed
- Topping:
- 2tablespoons (1/4 stick ) light stick margarine
- 1bunch green onions, chopped
- 1/4cup all-purpose flour
- 1cup canned fatfree chicken broth
- 1teaspoon lemon juice
- dash nutmeg
Instructions
- Preheat oven to 350F.
- To prepare the Crawfish and Eggplant: In a large pan, melt margarine and saute eggplant, onion, celery, green pepper and garlic until tender, about 8 minutes. Add thyme, salt and pepper, basil, and crawfish, cooking 5 more minutes. Transfer to a 9x9x2-inch square baking pan coated with nonstick cooking spray.
- To prepare the Topping: Melt margarine in a skillet over medium heat and saute green onions 3 mintues. Add flour and stir. Gradually add chicken broth, stirring until thick. Add lemon juice and nutmeg. Spread Topping over and bake for 20 minutes.
Nutritional Info *per serving
- Calories 126
- Fat 3.9g
- Saturated Fat .7g
- Cholesterol 78mg
- Sodium 159mg