Crabmeat Stuffed Eggplant

Name: Crabmeat Stuffed Eggplant
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 pinch pinch of cayenne; 237 milliliters crabmeat; 2 eggplants; 237 milliliters shredded Italian cheese blend; 3 Tbsps olive oil; 2 onions, sliced; 1 teaspoons oregano; 2 teaspoons paprika; 2 Tbsps parmesan; 2 servings salt & pepper to taste; 1 Tbsp tomato paste; 2 tomatoes, peeled and sliced

Crabmeat Stuffed Eggplant is a gluten free, primal, and pescatarian side dish. One portion of this dish contains around 39g of protein, 38g of fat, and a total of 649 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up cayenne, oregano, onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes.

Ingredients

Servings:

1pinch

pinch of cayenne 237milliliters

crabmeat 2

eggplants 237milliliters

shredded Italian cheese blend 3Tbsps

olive oil 2

onions, sliced 1teaspoons

oregano 2teaspoons

paprika 2Tbsps

parmesan 2servings

salt & pepper to taste 1Tbsp

tomato paste 2

tomatoes, peeled and sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.