Shrimp Stuffed Eggplant recipe

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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 calories
carbohydrate: 24.2 g
cholesterol: 222.9 mg
fat: 36.2 g
fiber: 12.6 g
protein: 29.3 g
saturatedFat: 20.4 g
servingSize: -
sodium: 520.1 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Recipe Yield

4 servings

Recipe Note

If you can't find eggplant, this is wonderful in zucchini, too!

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