Shrimp Stuffed Eggplant Recipe

Name: Shrimp Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant; 2 large onions, chopped; 1/2 bell pepper, diced; 2 large pods garlic; 4 stalks celery, chopped; 2 Tbsp. olive oil; 1 tsp. salt; 1/2 c. white cooking wine; liquid crab boil; 1 lb. medium shrimp; 2 Tbsp. grated Parmesan cheese; 1/4 tsp. red pepper; dash of Tabasco sauce; 1 tsp. herb mix (Fines herb); 2 Tbsp. mayonnaise; 1 egg, beaten; dash of Worcestershire sauce; 3/4 c. fine bread crumbs

Servings: persons

2 large eggplant
2 large onions, chopped
1/2 bell pepper, diced
2 large pods garlic
4 stalks celery, chopped
2 Tbsp. olive oil
1 tsp. salt
1/2 c. white cooking wine
liquid crab boil
1 lb. medium shrimp
2 Tbsp. grated Parmesan cheese
1/4 tsp. red pepper
dash of Tabasco sauce
1 tsp. herb mix (Fines herb)
2 Tbsp. mayonnaise
1 egg, beaten
dash of Worcestershire sauce
3/4 c. fine bread crumbs

1
["Peel shrimp.", "Rinse in colander.", "Cook in just enough water to cover.", "Add 1/2 teaspoon salt and 1 tablespoon crab boil.", "Cook on high until water begins to simmer.", "Cover pot.", "Turn off heat and let stand 5 to 7 minutes.", "Remove shrimp from water.", "Save water. Peel eggplant and cut into chunks.", "Cook eggplant in shrimp water until soft enough to mash.", "In large skillet, heat olive oil. Saute onions, bell pepper and celery.", "When lightly brown and ""limp,"" add garlic.", "Saute 2 more minutes.", "Remove skillet from heat.", "Mash eggplant until chunks are not intact.", "Add 1/2 teaspoon herb mix (oregano, basil, thyme, bay leaves, powdered). Add remaining salt and red pepper.", "Add sauteed vegetables.", "Cut shrimp into 1/3-inch long pieces.", "Add wine, beaten raw egg, Worcestershire and Tabasco sauce and mayonnaise.", "Mix thoroughly. Add bread crumbs.", "Mix well.", "Spread in 2-quart greased casserole. Top with grated Parmesan cheese and bake for 30 minutes in 325u00b0 oven.", "If mixture is too dry, add more mayonnaise or egg.", "If too moist, add more bread crumbs."]

425

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 2 large eggplant, 2 large onions, chopped, 1/2 bell pepper, diced, 2 large pods garlic, and more.

Yes, Shrimp 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.

That's it — enjoy your meal!

Shrimp Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions