Eggplant Seafood Casserole

Name: Eggplant Seafood Casserole
Cook time: 35 min
Yield: 8

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 8

Serving Size: 1 cup

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Ingredients

2 medium eggplant
1 medium onion
1 bell pepper
1/2 cup celery
2 garlic cloves
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon Worcestershire
1/4 teaspoon Creole seasoning
1/2 teaspoon Tabasco® hot pepper sauce
1/3 cup rice, uncooked
1/4 cup Parmesan cheese
1 dash cayenne pepper
3 eggs
1 pound lump crab meat
1/2 pound boiled shrimp
1/2 cup bread crumbs
2 tablespoons butter, melted

Nutrients per serving

Calories 216

Protein 13 g

Carbohydrates 14 g

Fat 12 g

Cholesterol 138 mg

Sodium 229 mg

Potassium 359 mg

Phosphorus 148 mg

Calcium 79 mg

Fiber 2.3 g

Preparation

Preheat oven to 350°F.
Chop onion, bell pepper and celery. Peel and dice eggplant into 1” cubes.
Place eggplant in a medium saucepan, cover with water and boil until tender, about 5 minutes. Drain well, place in a mixing bowl and set aside.
Sauté onion, bell pepper, celery and garlic in olive oil until tender but not brown.
Fold sautéed vegetables into eggplant. Add lemon juice, Worcestershire sauce, Creole seasonings, Tabasco sauce, rice, parmesan cheese, cayenne and beaten eggs. Stir to mix well.
Gently fold seafood into vegetable mixture. Place in a greased casserole dish.
Mix bread crumbs with melted butter and top casserole.
Bake 25 to 30 minutes until topping begins to brown.

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Renal and renal diabetic food choices

1 meat
1 vegetable, medium potassium
1 starch
1 fat

Carbohydrate choices

Helpful hints

Creole seasoning is a blend of black and red pepper, salt and thyme. Popular Louisiana brands include Tony Chachere’s® and Paul Prudhomme’s®.

Related Tags:

Bake Lower Protein Shell fish Shrimp

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Submitted by:

DaVita dietitian Corby from Texas.

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