Eggplant With Shrimp Stuffing

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"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."

Original recipe yields 4 servings
OK

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.

Related