Shrimp Stuffed Eggplant recipe
All Recipes Side Dish
Ingredients
- 2 large eggplants, halved lengthwise salt and ground black pepper to taste 1 tablespoon olive oil ½ small onion, grated ½ bell pepper, chopped ½ pound raw shrimp, peeled and deveined 2 tomatoes, chopped ¼ cup butter 1 egg, beaten ½ pound sharp Cheddar cheese, grated
Nutrition Info
- 521.2 caloriescarbohydrate: 24.2 gcholesterol: 222.9 mgfat: 36.2 gfiber: 12.6 gprotein: 29.3 gsaturatedFat: 20.4 gservingSize: -sodium: 520.1 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Stuffed Eggplant
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.
Heat olive oil in a skillet over medium heat, cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp, cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.
Mash eggplant thoroughly, add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture, season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.
Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.