Stuffed Eggplant (Aubergine) With Shrimp Recipe

Name: Stuffed Eggplant (Aubergine) With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggplants; 12 lb cooked shrimp (frozen, thawed and chopped roughly); 1 medium red pepper, chopped; 1 medium tomatoes, chopped; 4 scallions, chopped; 2 garlic cloves, chopped; ½ teaspoon ground black pepper; ½ teaspoon salt; ¼ cup chopped pistachios; ½ cup orzo pasta; ¼ cup feta cheese; ¼ cup parmesan cheese, to top with; 1 tablespoon olive oil; 1 (14 1/2 ounce) can vegetable stock

Servings: persons

4 large eggplants
12 lb cooked shrimp (frozen, thawed and chopped roughly)
1 medium red pepper, chopped
1 medium tomatoes, chopped
4 scallions, chopped
2 garlic cloves, chopped
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup chopped pistachios
½ cup orzo pasta
¼ cup feta cheese
¼ cup parmesan cheese, to top with
1 tablespoon olive oil
1 (14 1/2 ounce) can vegetable stock

1
Cut the eggplants in half the long way and score the flesh with diagonal cuts and turn and do the opposite direction.
2
Spray a sheet with cooking spray and place the flesh side down and bake at 425 for 10 mins and flip them over and bake another 10 minutes Allow to cool and scoop out the flesh.
3
Then dice up the more solid of pieces and set aside.
4
While the eggplant is cooking dice your pepper, tomato, scallions, pistacios and garlic and put into a large bowl.
5
Bring to boil the can of stock and add the orzo and let cook for nine minutes, do not drain as most of the liquid will be absorbed and add to the the bowl and mix.
6
In a large skillet heat up the oil and add all the contents of the bowl along with feta cheese, diced eggplant and shrimp.
7
Season with the salt and pepper and sautee for 3-4 mins to heat through.
8
Fill each eggplant half with mixture and top with grated parmesan cheese.
9
Bake in a 350 oven uncovered for 15 minutes.

1658

kcal

Calories

Fat

Carbs

339

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: 4 large eggplants, 12 lb cooked shrimp (frozen, thawed and chopped roughly), 1 medium red pepper, chopped, 1 medium tomatoes, chopped, and more.

Yes, Stuffed Eggplant (Aubergine) With Shrimp 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.

Stuffed Eggplant (Aubergine) With Shrimp

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