Stuffed Eggplant (Aubergine) With Shrimp

"This dish has a little zip to it and a twist or two."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
14
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • While the eggplant is cooking dice your pepper, tomato, scallions, pistacios and garlic and put into a large bowl.
  • 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.
  • 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.
  • Fill each eggplant half with mixture and top with grated parmesan cheese. Bake in a 350 oven uncovered for 15 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

RECIPE SUBMITTED BY

I have a passion for cooking and baking and love to try new things. I love to experiment with making flavored oils and rubs for all kinds of meats.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes