Baked Eggplant With Shrimp

Recipe by threeovens
READY IN: 50mins




  • In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
  • Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
  • Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
  • Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
  • Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
  • Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
  • Fill the scooped out eggplant shells with the rice and shrimp mixture.
  • Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
  • Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.