You are here: Home » Recipes » Crawfish-Eggplant Bake Crawfish-Eggplant Bake Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings This well-seasoned dish will be a hit for those who delight in crawfish and eggplant. PrintEmail Ingredients Crawfish and Eggplant:2 tablespoons margarine1 large eggplant, peeled and cubed1 large onion, chopped1/2 cup chopped celery1 green bell pepper, seeded and chopped1 teaspoon minced garlic1/2 teaspoon dried thyme Salt and pepper, to taste1/2 teaspoon dried basil1 pound crawfish tails, rinsedTopping:2 tablespoons (1/4 stick ) light stick margarine1 bunch green onions, chopped1/4 cup all-purpose flour1 cup canned fatfree chicken broth1 teaspoon lemon juice dash nutmeg Instructions Preheat oven to 350F. 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. 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.