Stuffed Eggplant - Eggplant Shrimp Boats
Eggplant shrimp boats: tender eggplant shells stuffed with rice, shrimp, and the holy trinity, then baked until golden. The French call eggplants "Aubergines",
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Cooking tools:
- Melon baller
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking dish
- Colander
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 2 large eggplants
- 2 cups water
- 1 tsp salt
- 2 tbsp butter or margarine
- 1/2 cup diced celery
- 1/4 cup chopped green pepper
- 1/4 cup parsley chopped fine
- 2 cups cooked rice
- 1 pound shrimp cleaned and chopped
- 1/2 tsp Worcestershire sauce
- 1/2 cup chopped green onions (scallions)
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