Ingredients
- 1 pound shrimp, peeled, deveined, cooked and chopped
- 2 small eggplant, cut in half lengthwise
- 2 tablespoons butter
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 1 garlic clove, minced
- 2 cups whole wheat cracker crumbs, divided
- 1/2 teaspoon black pepper
- 4 tablespoons butter, melted (or more, if needed for crumbs)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.