Eggplant with Shrimp Stuffing
Elevate your dinner table with this irresistible Eggplant with Shrimp Stuffing—a dish that's as elegant as it is flavorful. Juicy shrimp, tender eggplant, and aromatic garlic come together with fresh tomatoes, Parmesan cheese, and a touch of zesty lemon juice to create a filling that's bursting with Mediterranean-inspired goodness. The eggplant shells are roasted to perfection, making them the ideal vessel for the savory, breadcrumb-laced stuffing. Topped and baked until golden and bubbling, this dish strikes the perfect balance between comfort food and gourmet cuisine. Ready in just an hour, this recipe is perfect for impressing guests or treating yourself to something special. Serve with a side salad or crusty bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 large Eggplants
- 250 grams Shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 medium Onion (diced)
- 2 medium Tomatoes (diced)
- 50 grams Breadcrumbs
- 30 grams Parmesan cheese (grated)
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplants lengthwise and scoop out the flesh, leaving about a 1 cm (0.4 inch) thick shell. Reserve the scooped-out flesh.
Brush the eggplant shells with 1 tablespoon of olive oil, season lightly with salt, and place them cut-side down on a baking sheet. Bake for 15 minutes or until slightly tender.
While the eggplant shells are baking, finely chop the reserved eggplant flesh.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant.
Add the chopped eggplant flesh to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and slightly browned.
Stir in the diced tomatoes, cook for an additional 3 minutes, and season the mixture with salt, black pepper, and paprika.
Chop the shrimp into small pieces and add them to the skillet. Cook for 2-3 minutes until the shrimp turn pink and are cooked through.
Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, and lemon juice. Mix well to combine.
Remove the eggplant shells from the oven and turn them cut-side up. Fill each shell generously with the shrimp stuffing mixture.
Return the stuffed eggplants to the oven and bake for 15-20 minutes until golden and bubbling on top.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 43.9 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 647 mg | 50% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3717 mg | 79% | |
*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.
