Stuffed Flounder with Eggplant


Stuffed Flounder with Eggplant

Most stuffed fish are filled with the standard crabmeat-and-bread stuffing. This one is something else. The stuffing is so light as to be cloudlike, and when roasted in the oven takes on a thin, delectable crust. The eggplant takes on a part-time gig with the Creole trinity of vegetable.


  • 1 large eggplant, peeled and cut into half-inch dice
  • 1 red bell pepper, chopped coarsely
  • 2 ribs celery, chopped
  • 1 onions, chopped
  • 1 cup white wine
  • 1 cup shrimp stock
  • 1 sprig fresh thyme leaves
  • 4 leaves fresh basil, chopped
  • 1/2 tsp. dried oregano
  • 1 lb. white crabmeat
  • 2 sticks butter
  • 1 1/2 cups flour
  • 1 3/4 cups milk, heated
  • 4 flounder (or trout or snapper) fillets, about 8 oz. each
  • Salt
  • Black pepper
  • Bread crumbs

1. Sprinkle the eggplant with a lot of salt and allow to drain inside a colander in the sink for fifteen minutes. Rinse the salt off and drain.

2. Combine the eggplant, red bell pepper, celery, wine, stock, thyme, basil, and oregano in a skillet. Cook over medium high heat until the vegetables begin to soften, then remove from the heat. Add the crabmeat and mix lightly.

3. In a separate saucepan, heat the butter with the flour and stir to make a light roux. Add the hot milk and whisk to make a fluffy b├ęchamel sauce.

4. Fold the eggplant-and-crabmeat mixture into the b├ęchamel. Add salt and pepper to taste.

5. Cut a wide slit in the top of the fish fillets and top them with the stuffing. Sprinkle salt, pepper, and bread crumbs lightly over the top. Place the fillets in a pan, douse with a little white wine, and bake in the 400-degree oven for 8-10 minutes.

Serves four.

No comments yet.