Eggplant With Shrimp Stuffing
Servings
Prep Time
Cook Time
Ready In
Recipe: #3483
December 12, 2011
Categories: Dinner, Main Dish, Shellfish, Shrimp, Vegetables, Eggplant, Quick Meals, Entertaining, Summer, Boil, Oven Bake, Skillet, Stove Top, Diabetic, High Protein, Low Cholesterol, Low Fat more
"This is very simple to make, yet elegant enough you could serve it for a dinner party without embarrassment. Plus, it's diabetic-friendly. We have it at least a couple of times per summer when eggplant is cheap and plentiful."
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 608.4
- Total Fat - 21.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 31.4 mg
- Sodium - 446.2 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 4.2 g
- Sugars - 5.7 g
- Protein - 10 g
- Calcium - 135.6 mg
- Iron - 3.9 mg
- Vitamin C - 52.8 mg
- Thiamin - 0.7 mg
Step 1
Preheat oven to 300F. Heat a large pot of water to a boil; add eggplant halves and boil 10 minutes. Drain and set aside until cool enough to handle.
Step 2
Meanwhile, saute onion and green pepper in 2 tablespoons butter until softened, about 5 minutes. Add garlic and black pepper and saute an additional 2 minutes.
Step 3
Scoop out eggplant pulp, leaving about a 1/2-inch shell. Place eggplant halves open side up in a shallow baking dish.
Step 4
Remove seeds from pulp and combine with onion mixture, shrimp, and 1 cup cracker crumbs; add salt and pepper to taste.
Step 5
Divide shrimp mixture evenly among eggplant shells.
Step 6
Combine remaining cracker crumbs with 4 tablespoons melted butter; sprinkle over tops of stuffed eggplant halves.
Step 7
Bake for 20-25 minutes, until heated through and crumbs are lightly browned.
Tips & Variations
No special items needed.
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