Eggplant With Shrimp Stuffing

READY IN: 35mins
Recipe by Felix4067

Simple to make, yet elegant to serve.

Top Review by Happy Harry 2

Finally got some shrimp so I could make this. I liked it alot and will make it again. I only had written crackers on my list so I bought Ritz crackers instead of whole wheat. I plan to try it with the proper crackers next time, but if I do, I think it will need some more butter or, perhaps, EVOO. It was a tad on the dry side with the buttery crackers, so with the wheat...maybe more so? Oh, do either lightly oil your pan prior to baking or use parchement paper as it did stick some. I will also increase the garlic (maybe roasted) as I love it!

Ingredients Nutrition


  1. Cut eggplant in half lengthwise.
  2. Bring a large pan of water to a boil, add eggplant halves, and boil 10 minutes.
  3. Drain and set eggplant aside to cool until able to handle.
  4. Meanwhile, Saute onion and green pepper in 2 tablespoons butter for 5 minutes.
  5. Add garlic and pepper and saute an additional 2 minutes.
  6. Scoop out eggplant pulp, leaving a ½-inch shell; place shells open side up in a large baking dish.
  7. Combine pulp with onion mixture, shrimp and 1 cup cracker crumbs; add salt and pepper to taste if necessary.
  8. Divide shrimp mixture evenly between eggplant shells.
  9. Combine 1 cup cracker crumbs with 4 tablespoons butter; sprinkle this mixture over the stuffed eggplant halves.
  10. Bake at 375F for 20-25 minutes, until heated through and eggplant shells are tender.

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