Eggplant with Blue Crabs
Serves 8
15 mins prep
45 mins cook
0 mins total
Eggplant with Blue Crabs, a Haitian dish loved by many. Crab cooked in a mixture of eggplant, tomato and spices.
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Heat & Build the Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers, cook for another minute until fragrant.
Spice Up Your Life: Add the chili powder, cayenne pepper, paprika, cumin, and red pepper flakes (start with less and adjust to your spice level). Toast the spices for 30 seconds, releasing their aromatic magic.
Tomato Time: Pour in the diced tomatoes, tomato puree, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Eggplant Party: Add the cubed eggplant and stir to coat. Season with salt and pepper. Simmer for 15-20 minutes, or until the eggplant softens slightly.
Crab Craze: Gently stir in the cleaned and cracked blue crabs. Simmer for an additional 10-15 minutes, or until the crabs are cooked through and their flavor infuses the stew.
Finishing Touches: Remove from heat, discard the bay leaf, and adjust seasonings to taste. Garnish with fresh cilantro and serve hot with your favorite rice or crusty bread.
