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Nutrition Facts

Serving Size 1 (381g)

Recipe makes 2 servings

The following items or measurements are not included below:

1/2 cup raw shrimp

Calories 148
Calories from Fat 12 (8%)
Amount Per Serving %DV
Total Fat 1.4g 2%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 111mg 4%
Potassium 768mg 21%
Total Carbohydrate 32.1g 10%
Dietary Fiber 11.0g 43%
Sugars 9.7g
Protein 5.4g 10%

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Shrimp Stuffed Eggplant (Aubergine)

Recipe #182163 | 1 hour | 30 min prep | add private note
Red Apple Guy

By: Red Apple Guy
Aug 17, 2006

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.

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    Cut each eggplant it half, cutting through the stem and down its length.
  2. 2
    Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
  3. 3
    Use a spoon to scoop out cubes of eggplant pulp.
  4. 4
    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.
  5. 5
    Saute onion and garlic in a little oil in a skillet until transparent but not brown.
  6. 6
    Add the eggplant pulp and cook until done.
  7. 7
    Add shrimp and cook for about 5 more minutes.
  8. 8
    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.
  9. 9
    Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
  10. 10
    Serve with a salad and good French or Italian bread. Fantastic.

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Featured Reviews for This Recipe

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From: Aaliyah&Aaron's mum

On Oct 9, 2007

LOVED IT! Even my picky DH who DETESTS aubergines, finished his portion! I did not include the cheese this time (since it was optional) and the only extra ingredient I added in was a generous pinch of dried red chilli flakes. Another winner.. thank you, Red Apple Guy! Made for PAC '07.

0 people found this review helpful

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  • From: Chef Erfolg

    On Aug 24, 2007

    This is absolutely awesome. Followed the recipe precisely except that I sauteed some celery with the veggies. This will become a household regular. Nice job Red Apple Guy!

    0 people found this review helpful

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  • From: Chef #551963

    On Aug 3, 2007

    This was absolutely wonderful and not greasy as most eggplant dishes usually are.. This will be a favorite in my home!

    0 people found this review helpful

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    From: twissis

    On Oct 6, 2006

    I am so grateful to your dad for sharing this recipe w/you so you could share it w/us & thx for posting that great pic! I admit I feast w/my eyes & the pic looked too good to ignore. I found it as I was looking for a stuffed eggplant recipe to make as a side dish w/lamb meatballs & potatoes, but thot (rightly so) this dish should stand alone as a main course. I could wait for the meatballs, but not for this. I used Icelandic baby shrimp & made 2 chgs. I used Feta because I did not have swiss cheese. I also added 1 tsp of cinnamon, having learned when I made Timbale of Eggplant and Ground Lamb by Chef Kate how truly wonderful it is w/eggplant. We loved this dish & the cinnamon flavor worked again. TY for another eggplant taste sensation!

    3 people found this review helpful

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  • Read all 4 reviews

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