Crawfish-Eggplant Bake

  • Yield: 6 to 8 servings


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

Nutritional Info *per serving

  • Calories 126
  • Fat 3.9g
  • Saturated Fat .7g
  • Cholesterol 78mg
  • Sodium 159mg