Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Seafood Stuffed Eggplant (Aubergine) Recipe
    Lost? Site Map

    Seafood Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Vino Girl's Note:

    From Cooking Light (June 2005)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray.
    3. 3
      Place eggplant halves, cut sides down, on a baking sheet.
    4. 4
      Bake for 10 minutes.
    5. 5
      Turn eggplant halves over; bake an additional 10 minutes or until tender.
    6. 6
      Remove from oven; cool 10 minutes.
    7. 7
      Remove pulp from eggplant, leaving a (1/4-inch-thick) shell.
    8. 8
      Place eggplant shells on baking sheet coated with cooking spray.
    9. 9
      Chop pulp; set aside.
    10. 10
      Reduce oven temperature to 350°F.
    11. 11
      Heat olive oil in a large nonstick skillet over medium-high heat.
    12. 12
      Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes.
    13. 13
      Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally.
    14. 14
      Stir in shrimp; cook 1 minute. Remove from heat.
    15. 15
      Place bread in a food processor; process until coarse crumbs form.
    16. 16
      Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine.
    17. 17
      Mound about 1/2 cup shrimp mixture into each eggplant shell.
    18. 18
      Sprinkle each with 1 1/2 teaspoons cheese.
    19. 19
      Bake for 15 minutes or until thoroughly heated and shrimp are done.

    Ratings & Reviews:

    • on June 10, 2008

      55

      Exellent recipe. Wonderful flavors. We love eggplant any which way. Since I only had one good size eggplant on hand I took some liberties! :-) I diced the peeled eggplant and cooked with all the veggies and seasonings in some bacon drippings untils soft. I had crawfish tails and added those. cooked just a couple more min. I let it cool and added. The bread and 2 beaten eggs I added lots of Parmesano reggiano. Put all in a casserole. More cheese on top. Covered with foil and baked for 20 min. Unvovered and baked 10 more minutes. YUM,,,,, Thanks for the recipe inspiration. Koechin

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Seafood Stuffed Eggplant (Aubergine)

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 222.7
     
    Calories from Fat 56
    25%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 69.0 mg
    23%
    Sodium 503.5 mg
    20%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 10.2 g
    40%
    Sugars 7.4 g
    29%
    Protein 17.0 g
    34%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites