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Shrimp Stuffed Eggplant (Aubergine)

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1hr 10mins

Ingredients Nutrition


  1. Scoop out the eggplant meat leaving a 1/2 inch thick shell.
  2. Set shells aside and chop the eggplant flesh.
  3. Heat the oil in a heavy nonstick skillet over medium heat.
  4. Stir in the garlic and eggplant flesh.
  5. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
  6. Stir in the tomatoes, chives and olives.
  7. Increase heat to medium high and simmer 5 to 7 minutes.
  8. Remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup).
  9. Spoon the filling into the eggplant shells and sprinkle with remaining cheese.
  10. Bake at 350°F for 35 to 40 minutes or until top is brown and bubbly.

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