Baked Eggplant With Shrimp Recipe

Name: Baked Eggplant With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1/4 cup onion, chopped; 1/4 cup celery, chopped; 1/4 cup green bell pepper, chopped; 1 medium eggplant; 1 tablespoon flour; 1 teaspoon salt; 2 chicken bouillon cubes; 1/2 cup boiling water; 3/4 cup cooked rice; 1/2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp); 2 tablespoons breadcrumbs; 1 tablespoon oil

Servings: persons

1/4 cup butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 medium eggplant
1 tablespoon flour
1 teaspoon salt
2 chicken bouillon cubes
1/2 cup boiling water
3/4 cup cooked rice
1/2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)
2 tablespoons breadcrumbs
1 tablespoon oil

1
In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
2
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.
3
Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
4
Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
5
Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
6
Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
7
Fill the scooped out eggplant shells with the rice and shrimp mixture.
8
Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
9
Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter, 1/4 cup onion, chopped, 1/4 cup celery, chopped, 1/4 cup green bell pepper, chopped, and more.

Yes, Baked Eggplant With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Shrimp

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