Baked Eggplant With Shrimp - cooking recipe

Ingredients

1/4 cup butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 medium eggplant
1 tablespoon flour
1 teaspoon salt
2 chicken bouillon cubes
1/2 cup boiling water
3/4 cup cooked rice
1/2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)
2 tablespoons breadcrumbs
1 tablespoon oil

Preparation

In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
Fill the scooped out eggplant shells with the rice and shrimp mixture.
Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.