Crawfish-Eggplant Bake

Kitchen Tested
  • Yield 6 to 8 servings

This well-seasoned dish will be a hit for those who delight in crawfish and eggplant.


Crawfish and Eggplant:
2 tablespoons margarine
1 large eggplant, peeled and cubed
1 large onion, chopped
1/2 cup chopped celery
1 green bell pepper, seeded and chopped
1 teaspoon minced garlic
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 teaspoon dried basil
1 pound crawfish tails, rinsed
2 tablespoons (1/4 stick ) light stick margarine
1 bunch green onions, chopped
1/4 cup all-purpose flour
1 cup canned fatfree chicken broth
1 teaspoon lemon juice
dash nutmeg


  1. Preheat oven to 350F.
  2. To prepare the Crawfish and Eggplant:  In a large pan, melt margarine and saute eggplant, onion, celery, green pepper and garlic until tender, about 8 minutes.  Add thyme, salt and pepper, basil, and crawfish, cooking 5 more minutes.  Transfer to a 9x9x2-inch square baking pan coated with nonstick cooking spray.
  3. To prepare the Topping:  Melt margarine in a skillet over medium heat and saute green onions 3 mintues.  Add flour and stir.  Gradually add chicken broth, stirring until thick.  Add lemon juice and nutmeg.  Spread Topping over and bake for 20 minutes.



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