Shrimp Stuffed Eggplant Aubergine
Elevate your dinner menu with this irresistible Shrimp Stuffed Eggplant Aubergine recipe, a gourmet twist on comfort food. Perfectly tender eggplant shells are loaded with a savory filling of succulent shrimp, sautéed onion, garlic, and hearty eggplant flesh, all seasoned with smoked paprika and oregano for a rich, Mediterranean-inspired flavor. The mixture is enriched with Parmesan cheese, breadcrumbs, and fresh parsley, then oven-baked to golden perfection for a crispy, cheesy topping. This dish is not only visually stunning but also packed with vibrant flavors and textures that will impress at any gathering. Serve warm with a squeeze of fresh lemon for a bright, zesty finish, and enjoy a wholesome, satisfying meal that's perfect for seafood lovers. Keywords: shrimp stuffed eggplant recipe, Mediterranean eggplant recipe, baked aubergine with shrimp, seafood-stuffed vegetables.
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 300 grams raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, finely chopped
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water (for steaming eggplants)
- 4 lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving a 1/2-inch border to create a shell. Reserve the scooped flesh and chop it finely.
Bring 2 cups of water to a boil in a large pot or use a steamer. Place the eggplant shells cut side down in the steamer or above the water, cover, and steam for 5-7 minutes, or until slightly softened. Remove and set aside to cool.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the chopped eggplant flesh, tomato paste, smoked paprika, oregano, salt, and black pepper. Cook for 5-6 minutes, stirring frequently, until the mixture softens and melds together.
Push the eggplant mixture to one side of the skillet and add another tablespoon of olive oil. Add the shrimp to the skillet and cook for 2-3 minutes, flipping halfway through, until they turn pink and opaque. Remove the skillet from the heat.
Chop the cooked shrimp into smaller pieces and mix them with the eggplant mixture in the skillet.
Stir in the breadcrumbs, Parmesan cheese, and parsley to form a cohesive stuffing mixture.
Arrange the eggplant shells on a baking sheet lined with parchment paper. Fill each shell with the shrimp and eggplant stuffing, pressing it down gently to pack it in.
Bake the stuffed eggplants in the preheated oven for 15-20 minutes, until the tops are golden and slightly crispy.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with a wedge of lemon on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 42.3 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3104 mg | 66% | |
*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.
