Eggplant Stuffed With Creole Shrimp Recipe

Name: Eggplant Stuffed With Creole Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 1/2 teaspoons salt; 2 teaspoons olive oil; 1 red onion, peeled and minced; 2 cloves garlic, peeled and minced; 1/2 teaspoon cayenne pepper; 2 tablespoon fresh thyme leaves; 1 bay leaf; 1 teaspoon Tabasco sauce; 1/2 pound smoked ham, minced; 1 red bell pepper, seeded, deveined and diced; 1 large ripe tomato, peeled, cored, seeded and diced; 1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces; 1 egg, lightly beaten; 1/2 cup dried fine bread crumbs, freshly made; 1 teaspoon fresh ground pepper

Servings: persons

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

1
Cut the eggplants in half lengthwise.
2
Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut.
3
Scoop out the pulp, dice and place in a large colander.
4
Toss with 1 teaspoon of salt.
5
Set aside to drain for 30 minutes.
6
Preheat the oven to 350 degrees.
7
Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes.
8
Set aside to cool.
9
Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet.
10
Cook over medium heat until aromatic, about 5 minutes.
11
Remove the bay leaf.
12
Add the eggplants and Tabasco.
13
Stir.
14
Cook for 3 minutes.
15
Transfer the stuffing to a large bowl.
16
Set aside to cool slightly.
17
Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs.
18
Mix well.
19
Season to taste with remaining salt and pepper.
20
Use a spoon to mound the filling into the 4 halves.
21
Sprinkle each with the remaining bread crumbs.
22
Brush the bottom of a baking dish with the remaining oil.
23
Put the halves in a baking dish.
24
Bake about 30 minutes.

361

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 16 ingredients. The key ingredients include: 2 medium eggplants, 1 1/2 teaspoons salt, 2 teaspoons olive oil, 1 red onion, peeled and minced, and more.

Yes, Eggplant Stuffed With Creole 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.

Eggplant Stuffed With Creole Shrimp

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