Eggplant Aubergine New Iberia
Transform your dinner table into a flavor-packed celebration of Southern cuisine with Eggplant Aubergine New Iberia! This hearty dish combines tender, roasted eggplant shells brimming with a savory stuffing of sautéed shrimp, aromatic trinity vegetables, and Creole-seasoned rice. Topped with a golden breadcrumb and Parmesan crust, this recipe captures the vibrant essence of Louisiana cooking. Perfect for a special occasion or a comforting weeknight meal, this baked masterpiece is a showcase of bold flavors and satisfying textures. Serve it warm, garnished with fresh parsley, and let the rich, zesty aroma transport you straight to the heart of New Iberia. Perfect for those seeking a unique twist on stuffed eggplants, this recipe is a must-try for fans of Creole-inspired dishes!
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 8 ounces medium shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
- 1 cup cooked white rice
- 1 cup canned diced tomatoes, drained
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch-thick shell. Finely chop the scooped-out flesh and set it aside. Lightly sprinkle the inside of the eggplant shells with salt and place them cut-side down on a paper towel while preparing the stuffing.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and chopped eggplant flesh. Cook for an additional 3-4 minutes until the eggplant is tender.
Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
Stir in the Creole seasoning, cooked rice, diced tomatoes, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Mix well and remove from heat.
Wipe down the eggplant shells with a paper towel and arrange them on a baking dish, cut-side up. Brush the shells with the remaining tablespoon of olive oil.
Stuff the eggplant halves generously with the prepared mixture.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of Parmesan cheese and chopped parsley. Sprinkle the breadcrumb mixture evenly over the stuffed eggplants.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and crispy.
Remove from the oven and let cool for 5 minutes. Serve warm and garnish with additional parsley if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 7281 mg | 317% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 31.4 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1229 mg | 95% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
