Stuffed EggplantA One Dish Meal. Recipe

Name: Stuffed EggplantA One Dish Meal.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 2 medium eggplants; 3 tablespoons olive oil; 1 small yellow onion, chopped; 2 tablespoons chopped shallot (bulb only); 1 pound cooked and peeled medium shrimp; 1/2 pound lump crabmeat, cartilage and shells removed; 2 tablespoons chopped fresh parsley; 1 large egg, beaten; Juice of 1 lemon; 1 tablespoon Worcestershire sauce; Salt and ground black pepper to taste; 1/2 cup grated Parmesan cheese

Servings: persons

5 cups water
2 medium eggplants
3 tablespoons olive oil
1 small yellow onion, chopped
2 tablespoons chopped shallot (bulb only)
1 pound cooked and peeled medium shrimp
1/2 pound lump crabmeat, cartilage and shells removed
2 tablespoons chopped fresh parsley
1 large egg, beaten
Juice of 1 lemon
1 tablespoon Worcestershire sauce
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese

1
Preheat the oven to 375 degrees.
2
Bring 4 cups of the water to a boil in a 3-quart saucepan.
3
Cut the eggplant in half lengthwise.
4
Scoop out the pulp leaving only 1/4 inch of the meat intact and reserving the shells.
5
Add the pulp to the boiling water, reduce the heat to medium-low, and simmer for 5 minutes.
6
Drain and set aside.
7
Preheat a medium skillet over medium-high heat.
8
Add the oil, then the onion and shallot.
9
Saute until soft, 2 to 3 minutes.
10
Add the eggplant pulp, shrimp, crabmeat, and parsley, then the egg, lemon juice, Worcestershire sauce, salt, and pepper.
11
Mix well.
12
Spoon the mixture into the reserved eggplant shells.
13
Place the shells into a 7-by-12-inch baking dish, add the remaining 1 cup water to the dish, and sprinkle with the Parmesan cheese.
14
Bake until browned, about 25 minutes.

323

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 5 cups water, 2 medium eggplants, 3 tablespoons olive oil, 1 small yellow onion, chopped, and more.

Yes, Stuffed EggplantA One Dish Meal. falls under the Vegetarian 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!

Stuffed EggplantA One Dish Meal.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions