Crawfish Stuffed Eggplant Boats

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 426.5
  • Total Fat: 17.2 g
  • Cholesterol: 151.0 mg
  • Sodium: 585.7 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Crawfish Stuffed Eggplant Boats calories by ingredient
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Number of Servings: 8


    2 eggplants
    2 medium onions
    1 stick unsalted butter
    2 packages, frozen crawfish tails
    1 cups low sodium chicken broth
    1 cup water
    1 tbsp black pepper
    1 tsp red cayenne pepper


1. Make the cornbread as instructed on the box.
2. sautee chopped onions in the butter.
3. While they are sauteeing, cut the eggplant in half. Then cut out the insides making a "boat". Leave about 1/4 inch all the way around. Place these boats on a greased dish. Spray the insides with nonstick spray
4. Cube the inside pieces of eggplant and add to the sautee onions. Let the eggplant cook down.
5. Add in the chicken broth, water, and the seasonings. When the broth comes to a boil, add in the crawfish to get them warm.
6. Take it off the fire and mix in the cornbread. You may need to add some more water to make it moist.
7. Add 1/4 of stuffing mix to each eggplant boat.

Bake in oven at 350 degrees for 30 minutes.

Makes 6 servings (1/4 eggplant boat)

Number of Servings: 8

Recipe submitted by SparkPeople user BYUDRAGONBREATH.

TAGS:  Fish | Dinner | Fish Dinner |

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