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.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.

Step 2

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.

Step 3

3. While the eggplants roast, heat the olive oil and butter in a large skillet over medium heat.

Step 4

4. Add the diced onion, celery, and green bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 5

5. Add the minced garlic and cook for an additional minute until fragrant. Stir in the Creole seasoning and cayenne pepper.

Step 6

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.

Step 7

7. Stir the mashed eggplant into the skillet with the sautéed vegetables. Cook for 3-5 minutes, allowing the flavors to meld.

Step 8

8. Add the breadcrumbs and chicken stock to the skillet. Stir until the mixture is well combined and slightly thickened, about 2-3 minutes.

Step 9

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.

Step 10

10. Remove the skillet from heat and stir in the fresh parsley, salt, black pepper, and lemon juice.

Step 11

11. Serve the crab and eggplant aubergine dressing warm as a main dish or a side, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(2127.1g)

Amount per serving	% Daily Value*
Calories	1552.0

Total Fat 79.9g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 312.8mg	0%
Sodium 7893.5mg	0%
Total Carbohydrate 105.6g	0%
Dietary Fiber 33.7g	0%
Total Sugars 42.3g
Protein 115.9g	0%

Vitamin D 0IU	0%
Calcium 668.0mg	0%
Iron 10.9mg	0%
Potassium 4610.9mg	0%

*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.

Source of Calories

Fat: 44.8%

Protein: 28.9%

Carbs: 26.3%