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Seafood Stuffed Eggplant (Aubergine)

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“From Cooking Light (June 2005)”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray.
  3. Place eggplant halves, cut sides down, on a baking sheet.
  4. Bake for 10 minutes.
  5. Turn eggplant halves over; bake an additional 10 minutes or until tender.
  6. Remove from oven; cool 10 minutes.
  7. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell.
  8. Place eggplant shells on baking sheet coated with cooking spray.
  9. Chop pulp; set aside.
  10. Reduce oven temperature to 350°F.
  11. Heat olive oil in a large nonstick skillet over medium-high heat.
  12. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes.
  13. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally.
  14. Stir in shrimp; cook 1 minute. Remove from heat.
  15. Place bread in a food processor; process until coarse crumbs form.
  16. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine.
  17. Mound about 1/2 cup shrimp mixture into each eggplant shell.
  18. Sprinkle each with 1 1/2 teaspoons cheese.
  19. Bake for 15 minutes or until thoroughly heated and shrimp are done.

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