Seafood Stuffed Eggplant Recipe

Name: Seafood Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 medium onion, chopped; 1/2 green pepper, finely chopped; 3 Tbsp. olive oil; 4 slices bread; 1 c. cooked peeled and deveined shrimp; 1 small can of smoked oysters (optional) or use a few scallops (optional); 1 c. crabmeat; 2 Tbsp. seasoned breadcrumbs; 1/2 tsp. salt; 1/4 (or less) tsp. pepper

Servings: persons

1 large eggplant
1 medium onion, chopped
1/2 green pepper, finely chopped
3 Tbsp. olive oil
4 slices bread
1 c. cooked peeled and deveined shrimp
1 small can of smoked oysters (optional) or use a few scallops (optional)
1 c. crabmeat
2 Tbsp. seasoned breadcrumbs
1/2 tsp. salt
1/4 (or less) tsp. pepper

1
Cut the eggplant in half, lengthwise.
2
Carefully scoop out the pulp, leaving the shells intact.
3
Chop pulp and cook in a small amount of boiling, salted water until tender.
4
Drain well.
5
Saute onion and green pepper in the olive oil until tender.
6
Remove from heat and add the eggplant, mixing well.
7
Soak the bread in water. Squeeze water out of the bread and add the bread to the eggplant mixture along with the shrimp, oysters, crabmeat and salt and pepper.
8
Spoon stuffing evenly into eggplant shell.
9
Sprinkle breadcrumbs over the top.
10
Wrap the eggplant in foil and place in a shallow pan.
11
Pour 1/4 inch hot water into the pan.
12
Bake at 350 degrees for about 30 minutes or until shells are tender.

209

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 11 ingredients. The key ingredients include: 1 large eggplant, 1 medium onion, chopped, 1/2 green pepper, finely chopped, 3 Tbsp. olive oil, and more.

Yes, Seafood Stuffed Eggplant 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.

Seafood Stuffed Eggplant

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