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    You are in: Home / Recipes / Shrimp Stuffed Eggplant (Aubergine) Recipe
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    Shrimp Stuffed Eggplant (Aubergine)

    Shrimp Stuffed Eggplant (Aubergine). Photo by MissGolightly

    1/1 Photo of Shrimp Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    MissGolightly's Note:

    From the First Coast News website. I had farmer's market eggplants to use and didn't want to go to the store. I just happened to have everything this recipe needed on hand (and usually do) so I tried it. My boyfriend had a late meeting and I told him I'd throw something together so he didn't have to eat fast food. He was pleasantly surprised with this 'thrown together' meal!

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    Units: US | Metric


    1. 1
      Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
    2. 2
      Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
    3. 3
      Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.

    Ratings & Reviews:


    Nutritional Facts for Shrimp Stuffed Eggplant (Aubergine)

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.2
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 13.1 g
    Cholesterol 157.2 mg
    Sodium 558.6 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 11.6 g
    Sugars 10.0 g
    Protein 11.5 g

    The following items or measurements are not included:

    cooked shrimp

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