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 c. rice; 1 c. water; 1 c. chopped onion; 2 cloves garlic; 2 Tbsp. butter; 2 eggs, slightly beaten; 2 cans shrimp, drained; 1/4 c. parsley; 2 medium eggplants; 6 slices day-old bread; 1/2 c. cooking oil; 1/4 c. celery; 2 tsp. salt and pepper; 1/4 c. Parmesan cheese

Servings: persons

2 c. rice
1 c. water
1 c. chopped onion
2 cloves garlic
2 Tbsp. butter
2 eggs, slightly beaten
2 cans shrimp, drained
1/4 c. parsley
2 medium eggplants
6 slices day-old bread
1/2 c. cooking oil
1/4 c. celery
2 tsp. salt and pepper
1/4 c. Parmesan cheese

1
Parboil eggplants about 15 minutes or until almost tender.
2
Cut lengthwise in 3 wedges.
3
Remove pulp and chop.
4
Place shells on greased sheet.
5
Pour water over bread and squeeze out.
6
Saute onion in oil until soft.
7
Add garlic and celery and cook 2 minutes.
8
Add chopped eggplant, bread, butter and seasoning.
9
Cook until bread is blended.
10
Remove from heat and gradually stir in eggs.
11
Blend well. Add shrimp, parsley and rice.
12
Pile in shells.
13
Sprinkle with cheese.
14
Bake at 400u00b0 for 20 minutes.

1126

kcal

Calories

Fat

106

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 14 ingredients. The key ingredients include: 2 c. rice, 1 c. water, 1 c. chopped onion, 2 cloves 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.

Shrimp Stuffed Eggplant

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