BROWSE THE COLGIN COOKBOOK

STUFFED EGGPLANT

serves 4

2 eggplants
1/2 stick butter
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup shredded Monterrey Jack Cheese
1 cup fresh crab meat
1 tsp. garlic powder
3/4 cup Italian Bread Crumbs
1-2 drops Colgin Apple Liquid Smoke
salt and pepper to taste

Cut eggplants in half lengthwise and remove the stems. Score the eggplant and turn cut side on paper
towel to dry. Wrap eggplant in foil, bake in oven at
350 degrees for 20-30 minutes. Remove from foil and
scoop out the center of the eggplant, leave enough to form a shell. Melt butter in sauce pan and add the onions, peppers, celery,garlic, smoke, salt and
pepper. Add the eggplant to skillet, simmer 4-5 minutes. Add crab meat and mix well. Transfer mixture
back to eggplant shells; top with cheese and bread crumbs. Bake in oven at 350 degrees for 10-15 minutes.