Savory Mediterranean Crab-Stuffed Eggplants
Indulge in the rich flavors of succulent crabs and aromatic oregano, combined with the natural sweetness of roasted eggplants and spaghetti squash. Served with crispy sweet potato fries, this recipe is a delightful fusion of Mediterranean and comfort cuisine.
ingredients
- 4 medium-sized eggplants
- 1 spaghetti squash
- 1 lb fresh crab meat
- 1 tablespoon oregano
- 1 package of sazon seasoning
- 4 cups sweet potato fries
- Olive oil for roasting
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C). Cut eggplants in half lengthwise and scoop out the inner flesh, leaving a shell about 1/2 inch thick. Reserve the flesh for the filling.
- 2.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place it cut-side down on a baking sheet. Roast for 45 minutes until tender. Once cooled, use a fork to scrape out the spaghetti-like strands into a bowl.
- 3.
In a skillet, heat olive oil and sauté the reserved eggplant flesh until softened. Add the crab meat, oregano, and sazon seasoning. Mix well and cook for a few minutes until heated through. Season with salt and pepper to taste.
- 4.
Stuff the hollowed eggplant shells with the crab mixture. Place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the eggplants are tender.
- 5.
While the eggplants are baking, prepare the sweet potato fries following the package instructions.
- 6.
Serve the savory crab-stuffed eggplants over a bed of roasted spaghetti squash, accompanied by crispy sweet potato fries.
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