Shrimp Stuffed Eggplant (Aubergine)

Total Time
Prep 30 mins
Cook 30 mins

My Dad mailed me this sometime in the 80’s along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.

Ingredients Nutrition


  1. Cut each eggplant it half, cutting through the stem and down its length.
  2. Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
  3. Use a spoon to scoop out cubes of eggplant pulp.
  4. Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
  5. Saute onion and garlic in a little oil in a skillet until transparent but not brown.
  6. Add the eggplant pulp and cook until done.
  7. Add shrimp and cook for about 5 more minutes.
  8. Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
  9. Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
  10. Serve with a salad and good French or Italian bread. Fantastic.
Most Helpful

So good. Made a few changes. I used feta, a little more shrimp, Greek seasoning, and Parmesan cheese. Toasted some fresh breadcrumbs for extra flavor and mixed them with the Parmesan to put on top. Will definitely make again.

dawntonite May 25, 2011

Had trouble knowing when the eggplant in the skillet was "done" and also overcooked the whole thing in the oven. Since I had never cooked an eggplant before, I wasn't sure if it tasted like it should or not. It was okay, but I think I need more specific instructions for my next eggplant adventure.

texastamale December 15, 2010

This is amazing! I used italian bread crumbs and huge, juicy jumbo shrimp sliced in 1/2's and 1/3's, which you have to make sure to cook/saute only enough(the first time I over cooked the shrimp, but it was still amazing).

jay.mcgow March 30, 2010