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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

⁽⁷⁾ RATE IT NOW Print Recipe

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

1 medium eggplant, per 2 servings
1 medium onion
1 garlic clove
1/2 cup small raw shrimp
1/4 cup fresh basil, chopped
2 tablespoons breadcrumbs, as needed
salt and pepper
1/2 cup swiss cheese, shredded (optional)

Directions

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

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Vegetables
Preparation > Time to Make > < 60 mins
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: Chef #1059305

On Apr 22, 2009

I have done quite a few of the recipes on this site but never felt to rate. My family absolutely loved this! Even my picky daughter ate all of hers. We had this as a main course and will be a regular. This one is a keeper!

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From: Vino Girl

On Oct 14, 2008

This is really very good. I doubled the recipe and it was a main course for us (my eggplants were on the small side). I added in a small sweet pepper and a small chili pepper. I did not use as much cheese, and what I did use was a combination of Parmagiano-Reggiano and Emmenthal (true Swiss). Otherwise I made this as written. Whenever I buy eggplant, I never quite know what to do with them. We're already talking about making it again! Thank you!

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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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From: Azuu

On Jan 14, 2009

It is the first time I decide to buy and cook eggplant. I used to hate it whenever my parents were trying to shove it down my mouth when I was young. I LOVED IT !I adapted this recipe to my Weight Watchers program to make it points and healthy directions friendly. I measured 2 teaspoons EVOO to get my healthy oils for each portion, I used reduced fat cheese, except for the parmiggiano-reggiano (Which I got in Italy. The true thing !) and use 6 ounces of shrimps (about a full cup) to get a full portion of lean protein instead of just half. I found out the points equivalences for 1 portion and it is a high 10 points, but it's very filling and it is a great meal if you want to impress the in-laws =P Rest was as is and it was delicious.

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