STUFFED EGGPLANT WITH SHRIMP AND BASIL
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g
SHRIMP-STUFFED EGGPLANT ROLLS
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
- Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
- Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
- To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
- Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 42 g, Cholesterol 307.7 mg, Fat 11.9 g, Fiber 9.2 g, Protein 40.8 g, SaturatedFat 3.1 g, Sodium 944 mg, Sugar 8.1 g
STUFFED SICILIAN EGGPLANT RECIPE BY TASTY
Here's what you need: medium eggplants, pita, garlic, fresh parsley, fresh basil, parmesan cheese, olive oil, marinara sauce, italian bread crumbs, olive oil, shredded mozzarella cheese, marinara sauce, chicken stock, pinot grigio, salt, pepper
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
- Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
- Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
- Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
- Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
- Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
- Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
- Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
- Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
- Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
- When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
- Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 8 grams, Protein 9 grams, Sugar 11 grams
SHRIMP STUFFED EGGPLANT (AUBERGINE)
My Dad mailed me this sometime in the 80's along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.
Provided by Red_Apple_Guy
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut each eggplant it half, cutting through the stem and down its length.
- Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
- Use a spoon to scoop out cubes of eggplant pulp.
- Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
- Saute onion and garlic in a little oil in a skillet until transparent but not brown.
- Add the eggplant pulp and cook until done.
- Add shrimp and cook for about 5 more minutes.
- Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
- Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
- Serve with a salad and good French or Italian bread. Fantastic.
Nutrition Facts : Calories 147.3, Fat 1.4, SaturatedFat 0.3, Sodium 112.1, Carbohydrate 31.6, Fiber 11, Sugar 9.7, Protein 5.5
SHRIMP STUFFED EGGPLANT (AUBERGINE)
From the First Coast News website. I had farmer's market eggplants to use and didn't want to go to the store. I just happened to have everything this recipe needed on hand (and usually do) so I tried it. My boyfriend had a late meeting and I told him I'd throw something together so he didn't have to eat fast food. He was pleasantly surprised with this 'thrown together' meal!
Provided by MissGolightly
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
- Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
- Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.
Nutrition Facts : Calories 365.3, Fat 23.1, SaturatedFat 13.2, Cholesterol 157.2, Sodium 558.7, Carbohydrate 32.2, Fiber 11.6, Sugar 10, Protein 11.6
SEAFOOD-STUFFED EGGPLANT
Steps:
- Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
- Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
- Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
- Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.
EGGPLANT STUFFED WITH CREOLE SHRIMP
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 16
Steps:
- Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
- Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
- Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
- Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
- Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams
SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)
Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.
Provided by Julesong
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
- While pasta is cooking, peel and devein the shrimp and set aside.
- Trim the ends of the eggplant and peel it.
- Cut into 1/2 inch cubes.
- Heat 1 tablespoon of the oil in a saucepan and add the garlic.
- Cook, stirring, without browning.
- Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
- Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
- Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
- Cook the eggplant, tossing it, until it's nicely browned.
- Drain and add the eggplant to the tomato sauce.
- Stir and cover and cook for 15 minutes or until well blended with the sauce.
- Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
- Cook over high heat for one minute, stirring.
- Add the shrimp to the sauce, blend well and cook for one minute.
- Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
SHRIMP-STUFFED EGGPLANTS RECIPE - (4.2/5)
Provided by Shaylie
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Pour lemon juice and water into a baking dish, about'/4 inch of the way up. Place your eggplants face down in the dish and bake for 20 minutes, until the center is tender. Remove from oven and set aside to cool. Reduce oven heat to 350°F. 2. In a sauté pan over medium heat, melt the butter and cook the onion, parsley, bell pepper and garlic. Add the shrimp and sauté for 5 minutes. Using a fork, carefully shred the eggplant pulp out of its shell and chop it up. Reserve the shells for later use. Add the eggplant pulp to the sauté pan, and cook for about 2 minutes; remove the pan from heat. Stir in 3/4 cup of the breadcrumbs, Worcestershire sauce, Tabasco sauce, Parmesan cheese and salt and pepper. 3. Fill the eggplant shells with the shrimp mixture and top with the remaining breadcrumbs. Place them back into the baking dish, filling it with about 1/4 inch of water. Dot the mixture with butter and bake the eggplants for 30 minutes.
STUFFED EGGPLANT (AUBERGINE)
Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!
Provided by Pessa
Categories Rice
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
- Set aside the shells as they will be used for"bowls".
- Chop peppers, onion, and eggplant meat into small pieces.
- Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
- Add chopped veggies and saute until soft.
- Add the cooked rice and mix well, using more seasoning, if necessary.
- Spoon the mixture into the eggplant shells.
- Top with shredded cheese.
- Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
- And viola!
- Dinner is served!
Nutrition Facts : Calories 455.8, Fat 9, SaturatedFat 4.7, Cholesterol 55.6, Sodium 467.9, Carbohydrate 65, Fiber 13.4, Sugar 12.7, Protein 32.1
STUFFED EGGPLANT (AUBERGINE) WITH SHRIMP
Make and share this Stuffed Eggplant (Aubergine) With Shrimp recipe from Food.com.
Provided by shezashark
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the eggplants in half the long way and score the flesh with diagonal cuts and turn and do the opposite direction. Spray a sheet with cooking spray and place the flesh side down and bake at 425 for 10 mins and flip them over and bake another 10 minutes Allow to cool and scoop out the flesh. Then dice up the more solid of pieces and set aside.
- While the eggplant is cooking dice your pepper, tomato, scallions, pistacios and garlic and put into a large bowl.
- Bring to boil the can of stock and add the orzo and let cook for nine minutes, do not drain as most of the liquid will be absorbed and add to the the bowl and mix.
- In a large skillet heat up the oil and add all the contents of the bowl along with feta cheese, diced eggplant and shrimp. Season with the salt and pepper and sautee for 3-4 mins to heat through.
- Fill each eggplant half with mixture and top with grated parmesan cheese. Bake in a 350 oven uncovered for 15 minutes.
Nutrition Facts : Calories 410.9, Fat 12.7, SaturatedFat 3.8, Cholesterol 124.3, Sodium 634.9, Carbohydrate 54.5, Fiber 21.6, Sugar 16.7, Protein 26.4
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