Shrimp and Eggplant (Aubergine) Dressing Recipe

Name: Shrimp and Eggplant (Aubergine) Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, peeled and cut into quarters; 1 ½ teaspoons salt; 1 (16 ounce) packagefresh hot pork sausage, removed from casing; ¼ cup butter; 2 lbs shrimp, peeled; 1 cup chopped green bell pepper; 3 garlic cloves, minced; 2 cups chopped celery; 2 cups chopped onions; 1 cup cooked rice; 1 cup Italian breadcrumbs; ½ cup chicken stock; salt; black pepper; red pepper; 2 cups shredded mozzarella cheese

Servings: persons

2 large eggplants, peeled and cut into quarters
1 ½ teaspoons salt
1 (16 ounce) packagefresh hot pork sausage, removed from casing
¼ cup butter
2 lbs shrimp, peeled
1 cup chopped green bell pepper
3 garlic cloves, minced
2 cups chopped celery
2 cups chopped onions
1 cup cooked rice
1 cup Italian breadcrumbs
½ cup chicken stock
salt
black pepper
red pepper
2 cups shredded mozzarella cheese

1
Combine the eggplant with enough water to cover in a large saucepan.
2
Add salt and bring to a boil, boiling 20 minutes.
3
Drain well and cut into bite size pieces.
4
Set aside.
5
Cook the sausage in a skillet, stirring until crumbly.
6
Remove sausage from skillet and reserve 2 Tbsp drippings.
7
Melt butter in skillet with drippings.
8
Add shrimp, bell pepper, garlic, celery, and onions.
9
Saute for 2 minutes.
10
Stir in the cooked eggplant and sausage and cook over medium heat for 10 minutes, stirring occasionally.
11
Add the rice and bread crumbs mixing well.
12
If mixture is too dry add the chicken stock.
13
Spoon the eggplant into a 3 quart baking dish.
14
Bake at 350 degrees for 25 minutes.
15
Sprinkle cheese over the top and bake an additional 5 minutes.

1060

kcal

Calories

Fat

101

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 large eggplants, peeled and cut into quarters, 1 ½ teaspoons salt, 1 (16 ounce) packagefresh hot pork sausage, removed from casing, ¼ cup butter, and more.

Yes, Shrimp and Eggplant (Aubergine) Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp and Eggplant (Aubergine) Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions