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 lb. shrimp; 2 medium-sized eggplant; 1/2 c. finely chopped onion; 1/4 c. finely chopped celery; 5 cloves garlic, minced; 1/2 c. chopped fresh parsley; 1/2 c. chopped fresh green onion tops; 4 Tbsp. butter; 4 slices bread ends; 2 eggs; salt and black pepper to taste; cayenne pepper to taste

Servings: persons

1 lb. shrimp
2 medium-sized eggplant
1/2 c. finely chopped onion
1/4 c. finely chopped celery
5 cloves garlic, minced
1/2 c. chopped fresh parsley
1/2 c. chopped fresh green onion tops
4 Tbsp. butter
4 slices bread ends
2 eggs
salt and black pepper to taste
cayenne pepper to taste

1
Boil shrimp.
2
Peel,
3
devein
4
and
5
chop
6
then set aside. Cut each eggplant into lengthwise and remove middle.
7
Chop and add to skillet with onion, celery, garlic and butter.
8
Simmer, covered, until done.
9
Tear
10
bread
11
and
12
soak
13
with
14
eggs until completely saturated.
15
Mix
16
with
17
shrimp,
18
eggplant
19
mixture, parsley, onion tops
20
and
21
crabmeat.
22
Season to your own taste. Cover eggplant shells with
23
water and boil 10 minutes or until tender.
24
Stuff with shrimp
25
mixture and bake for 20 minutes at 350u00b0.

339

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 12 ingredients. The key ingredients include: 1 lb. shrimp, 2 medium-sized eggplant, 1/2 c. finely chopped onion, 1/4 c. finely chopped celery, 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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