This week’s recipe comes from Natalie Faust Jones of Faust Farms, a great new addition to the Covington Farmer’s Market. Natalie tells us that this recipe has made it through three generations in her family, and she hopes everyone enjoys it as much as they have! Visit Faust Farms during the Wednesday or Saturday markets for fresh eggplant!
Seafood Stuffed Eggplant from Faust Farm at the Covington Farmer’s Market
3 large eggplants
1 chopped bell pepper
1chopped onion
chopped garlic
1 pound cleaned shrimp or crawfish tails
1 can white crabmeat
Italian breadcrumbs
Parmesan cheese
2 beaten eggs
2 tablespoons oil
Cut eggplants in half lengthwise with stems still on them. Put in pan and cover the bottom of pan with water. Place foil or cover over pan and bake at 350 degrees for approximately 20-25 minutes or until inside of eggplants are tender. Set aside and let cool. Spoon out inside of eggplant being careful not to tear the shells. Sauté seasoning and add eggplant. Cook for 10 minutes, add seafood and cook for 10 more minutes; set aside. Then add 2 beaten eggs, breadcrumbs, parmesan cheese, and season to taste. Place shells in a well greased casserole dish and stuff them with your eggplant mixture. Top with breadcrumbs, parmesan cheese, and pats of butter. Bake at 350 degrees for 30 minutes. For the first 15 minutes bake covered and then remove the cover for the remaining 15 minutes so that tops can brown. Remove from oven, serve, and enjoy.
The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org
