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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    shezashark's Note:

    This dish has a little zip to it and a twist or two.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the eggplants in half the long way and score the flesh with diagonal cuts and turn and do the opposite direction. Spray a sheet with cooking spray and place the flesh side down and bake at 425 for 10 mins and flip them over and bake another 10 minutes Allow to cool and scoop out the flesh. Then dice up the more solid of pieces and set aside.
    2. 2
      While the eggplant is cooking dice your pepper, tomato, scallions, pistacios and garlic and put into a large bowl.
    3. 3
      Bring to boil the can of stock and add the orzo and let cook for nine minutes, do not drain as most of the liquid will be absorbed and add to the the bowl and mix.
    4. 4
      In a large skillet heat up the oil and add all the contents of the bowl along with feta cheese, diced eggplant and shrimp. Season with the salt and pepper and sautee for 3-4 mins to heat through.
    5. 5
      Fill each eggplant half with mixture and top with grated parmesan cheese. Bake in a 350 oven uncovered for 15 minutes.

    Ratings & Reviews:

    • on June 30, 2005

      55

      Lordy,lordy,lordy...what can I say...my mouth is drooling as I type! I made a few changes to this, 1. I left out the shrimp, and 2. I used long Japanese eggplants. 3. I did not use the salt,cause the feta was salty enough. I had enough filling for 6 eggplants teeming with filling. Oh, sooo good!

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

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    Nutritional Facts for Stuffed Eggplant (Aubergine) With Shrimp

    Serving Size: 1 (730 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.8
     
    Calories from Fat 114
    27%
    Total Fat 12.7 g
    19%
    Saturated Fat 3.8 g
    19%
    Cholesterol 124.3 mg
    41%
    Sodium 634.8 mg
    26%
    Total Carbohydrate 54.4 g
    18%
    Dietary Fiber 21.5 g
    86%
    Sugars 16.7 g
    66%
    Protein 26.4 g
    52%

    The following items or measurements are not included:

    vegetable stock

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