Seafood Stuffed Eggplant Aubergine
Indulge in the savory elegance of Seafood Stuffed Eggplant Aubergine, a dish that combines tender, oven-roasted eggplant shells with a rich, seafood-packed filling. This recipe pairs succulent shrimp and sweet crab meat with aromatic sautéed onions, garlic, and paprika for a flavorful medley of ocean-inspired tastes. Enhanced with breadcrumbs, parmesan cheese, and a zing of fresh lemon juice, the filling achieves a perfect balance of texture and flavor. Topped with golden, melted cheese and garnished with fresh parsley, this sophisticated entrée is ideal for dinner parties or special occasions. Ready in just an hour, this restaurant-worthy dish serves four and brings the best of land and sea to your table. Perfect for fans of seafood recipes or Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams fresh shrimp, peeled, deveined, and chopped
- 150 grams crab meat
- 1 cup breadcrumbs
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Slice the eggplants in half lengthwise and carefully scoop out the flesh using a spoon, leaving about a 1/2-inch shell. Reserve the flesh and roughly chop it.
Brush the inside of the hollowed eggplants with 1 tablespoon of olive oil and place them cut-side up on the prepared baking dish. Bake in the preheated oven for 15 minutes, until slightly softened. Remove from the oven and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped eggplant flesh to the skillet and cook for 5-7 minutes, until softened and lightly browned.
Add the chopped shrimp and crab meat to the skillet. Cook for 3 minutes, stirring frequently, until the shrimp turns pink and is cooked through.
Remove the skillet from heat. Stir in the breadcrumbs, 3/4 cup of parmesan cheese, parsley, lemon juice, salt, black pepper, and paprika until well combined.
Spoon the seafood mixture evenly into the hollowed eggplant shells. Sprinkle the remaining 1/4 cup of parmesan cheese on top of each stuffed eggplant.
Return the stuffed eggplants to the oven and bake for 20-25 minutes, or until the tops are golden and the filling is heated through.
Garnish with additional parsley and serve warm. Enjoy your Seafood Stuffed Eggplant Aubergine!
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 7430 mg | 323% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 48.5 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 1324 mg | 102% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3594 mg | 76% | |
*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.
