Shrimp Stuffed Eggplant (Aubergine)

"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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photo by MissGolightly photo by MissGolightly
photo by MissGolightly
Ready In:
1hr 15mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.

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RECIPE SUBMITTED BY

I live with my boyfriend, my dog Finn and two cats, Colby Jack and Pepper Jack (PJ). Yes, my cats are named after cheese. I work for an engineering consulting firm doing marketing, and do web and graphic design on the side for fun. I love Gator Football and tailgating.
 
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