Shrimp Stuffed Eggplant (Aubergine)

1. 1

   Scoop out the eggplant meat leaving a 1/2 inch thick shell.

2. 2

   Set shells aside and chop the eggplant flesh.

3. 3

   Heat the oil in a heavy nonstick skillet over medium heat.

4. 4

   Stir in the garlic and eggplant flesh.

5. 5

   Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.

6. 6

   Stir in the tomatoes, chives and olives.

7. 7

   Increase heat to medium high and simmer 5 to 7 minutes.

8. 8

   Remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup).

9. 9

   Spoon the filling into the eggplant shells and sprinkle with remaining cheese.

10. 10

    Bake at 350F for 35 to 40 minutes or until top is brown and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.