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
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
BAKED EGGPLANT WITH SHRIMP
In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. It comes from "Great Cajun Cooking" dotcom.
Provided by threeovens
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
- Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
- Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
- Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
- Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
- Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
- Fill the scooped out eggplant shells with the rice and shrimp mixture.
- Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
- Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 649.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 300.7, Sodium 3516.3, Carbohydrate 54.3, Fiber 11.1, Sugar 9.6, Protein 33.9
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 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.
STUFFED EGGPLANT (AUBERGINE)
Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
More about "stuffed eggplant with shrimp and basil recipes"
SHRIMP STUFFED EGGPLANT RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE SHRIMP STUFFED EGGPLANT | FIRST...YOU HAVE A …
From sweetdaddy-d.com
- Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
STUFFED EGGPLANT WITH SHRIMP - PIKKO'S HOUSE
From pikkoshouse.com
Estimated Reading Time 5 mins
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | EGGPLANT RECIPES ...
From pinterest.com
SHRIMPS STUFFING W/ EGGPLANTS (ASIAN FUSION STYLE RECIPE)
From howdaily.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPES, COOKING …
From pinterest.co.uk
EGGPLANT STUFFED WITH SHRIMP | FOODLAND
From foodland.com
SEAFOOD STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
PORK & SHRIMP STUFFED EGGPLANT RECIPE | EATINGWELL
From eatingwell.com
LOUISIANA SEAFOOD STUFFED EGGPLANT | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL - REVIEW BY KYM COX …
From allrecipes.com
HEALTHY STUFFED EGGPLANT WITH SHRIMP AND BASIL RECIPE | HEALTHY …
From myrecipeseasy.blogspot.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | RECIPES, EGGPLANT ...
From pinterest.co.uk
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | EGGPLANT DISHES ...
From pinterest.com
SHRIMP-STUFFED EGGPLANT - LOUISIANA COOKIN
From louisianacookin.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL ALLRECIPES.COM....HMMM …
From pinterest.com.au
THE BEST STUFFED EGGPLANT RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
EGGPLANT STUFFED WITH CREOLE SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL RECIPE | YUMMLY
From pinterest.ca
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | RECIPES, FOOD, …
From pinterest.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | RECIPES, EGGPLANT ...
From pinterest.co.uk
STUFFED EGGPLANT WITH SHRIMP AND BASIL - RECIPESRUN
From recipesrun.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL - PESCATARIAN RECIPES
From fooddiez.com
EGGPLANT STUFFED WITH SHRIMP - RECIPE | COOKS.COM
From cooks.com
A FAVORITE CHINESE RESTAURANT REMEMBERED: DIM SUM EGGPLANT …
From blue-kitchen.com
SHRIMP STUFFED EGGPLANT RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPESTY
From recipesty.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPES, FOOD, COOKING …
From pinterest.com.au
STUFFED EGGPLANT WITH SHRIMP AND BASIL - REVIEW BY ELIZMILL
From allrecipes.com
STUFFED EGGPLANT WITH SHRIMP AND BASIL | RECIPE | FOOD, EGGPLANT …
From pinterest.com
You'll also love