Stuffed Eggplant With Shrimp Recipe

Name: Stuffed Eggplant With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. water, salted; 2 eggplants; 1 c. chopped onion; 1/2 c. chopped green onions; 1/2 c. chopped bell pepper; 1/2 c. chopped celery; 1 Tbsp. chopped parsley; 2 pods minced garlic; 2 bay leaves; 1/2 tsp. thyme; 2 lb. medium shrimp, chopped; 1/2 c. chopped ham; 3/4 c. Italian bread crumbs; 1/4 c. oil; 1 stick butter

Servings: persons

1 qt. water, salted
2 eggplants
1 c. chopped onion
1/2 c. chopped green onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 Tbsp. chopped parsley
2 pods minced garlic
2 bay leaves
1/2 tsp. thyme
2 lb. medium shrimp, chopped
1/2 c. chopped ham
3/4 c. Italian bread crumbs
1/4 c. oil
1 stick butter

1
Peel eggplant; take out as many seeds as you can with spoon. Cut into blocks; add to boiling water.
2
When tender, drain, saving some liquid.
3
In another pot, put oil and butter and melt.
4
Add vegetables and cook until wilted.
5
Add shrimp and ham and saute on slow fire for 1/2 hour.
6
Add eggplant, rest of seasoning and bread crumbs and simmer for 1/2 hour, stirring constantly.
7
If it appears dry, add some eggplant water.
8
Add cayenne and salt to taste.

748

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 qt. water, salted, 2 eggplants, 1 c. chopped onion, 1/2 c. chopped green onions, and more.

Yes, Stuffed Eggplant 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 With Shrimp

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