Crawfish Eggplant

2 medium-sized eggplants

1 tablespoon lemon juice, concentrate

1 stick butter (1/4 lb)

1 large onion (chopped)

1 cup green onions (chopped)

1 medium bell pepper

3 cloves garlic

1 can Tony Chachere's Etouffee Sauce

1 pound peeled crawfish

Hot pepper to taste

2 cups cooked rice

Italian Bread Crumbs

Preheat oven to 350F. Peel and chop eggplant. Smother down in lemon juice, butter, onion, bell pepper, green onions and garlic until tender. Puree mixture in food processor. Add etouffee sauce and crawfish. Simmer for 10 minutes. Season to taste. Add 2 cups cooked rice. Mix well and pour into casserole dish. Sprinkle Italian Bread crumbs on top and dot with butter. Bake at 350F for 30 minutes. Serve as side dish or use to stuff peppers for main course.

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Cajun Country -- New Iberia, Louisiana