Lobster Surimi & Baby Bok Choy Stir Fry
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Baked Eggplant Lobster Boat
Serves4
Prep Time15 min
cook Time
5 min
Time to Table20 min
Quick and easy enough for every day but impressive enough for entertaining!
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USED IN THIS RECIPE
Ingredients
Sauce
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) Japanese soya sauce, such as Kikkoman
1 tsp (5 ml) white miso (optional)
2 small eggplants
1/4 cup (50 ml) olive oil
1 pkg (227g) Clover Leaf Lobster Delectables™, flake style
freshly ground black pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In small bowl, combine the mayonnaise, soya sauce and miso if using. Mix well and set aside.
- Cut eggplant in half lengthwise. Scoop out center and dice. Place eggplant shells on baking sheet and set aside.
- In frying pan, heat olive oil over medium-high heat. Add diced eggplant and sauté for about 2 minutes or until softened. Remove pan from heat. Stir in lobster flakes, season with freshly ground pepper. Spoon lobster eggplant mixture into eggplant shells. Spoon sauce over top of each. Bake 3 to 5 minutes or until golden brown.
Tip:
- Miso is a fermented soybean and is available in Asian markets.
Courtesy of EDO restaurants of Toronto. Recipe developed by Chef Shinichiro Aoyama for Clover Leaf.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 440 | |
| Fat | 36 g | 55% |
| Saturated Fat | 5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 25% | |
| Cholesterol | 15 mg | |
| Sodium | 660 mg | 28% |
| Carbohydrate | 26 g | 9% |
| Fibre | 9 g | 36% |
| Sugar | 9 g | |
| Protein | 7 g | |
| Vitamin A | ||
| Vitamin C | 10% | |
| Calcium | 2% | |
| Iron | 6% |
Claims per serving
| Low in Cholesterol | Very High Source of Fibre |
| Source of Vitamin C | Source of Iron |
