Shrimp Stuffed Eggplant (Aubergine)
"My Dad mailed me this sometime in the 80’s along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some."
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 medium eggplant, per 2 servings
- 1 medium onion
- 1 garlic clove
- 1⁄2 cup small raw shrimp
- 1⁄4 cup fresh basil, chopped
- 2 tablespoons breadcrumbs, as needed
- salt and pepper
- 1⁄2 cup swiss cheese, shredded (optional)
directions
- Cut each eggplant it half, cutting through the stem and down its length.
- Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
- Use a spoon to scoop out cubes of eggplant pulp.
- Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
- Saute onion and garlic in a little oil in a skillet until transparent but not brown.
- Add the eggplant pulp and cook until done.
- Add shrimp and cook for about 5 more minutes.
- Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
- Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
- Serve with a salad and good French or Italian bread. Fantastic.
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Reviews
-
I really liked it. The only changes I made were to add some chopped red bell pepper with the onion, eliminate the garlic (my husband's garlic allergy), and use a lot of fresh oregano along with a lesser amount of fresh basil (supply issue). My husband, on the other hand, liked it, but thought that the shrimp overwhelmed the dish a bit. He thinks that it could be eliminated and that it could be better as a vegetarian dish, which I will try sometime, maybe adding some additional new ingredient other than the shrimp. Precooked lentils? I did use the full amount of grated Emmental cheese, but the one I had was not particularly strong. My husband said he could not taste it as much as he'd like. Again, I think he felt the shrimp overwhelmed the dish. I didn't mind that. I served the dish with the suggested baguette and a spinach salad with dried cranberries, sliced fresh apricot, and a mix of chopped nuts topped with a simple orange red wine vinaigrette. -
So good. Made a few changes. I used feta, a little more shrimp, Greek seasoning, and Parmesan cheese. Toasted some fresh breadcrumbs for extra flavor and mixed them with the Parmesan to put on top. Will definitely make again. -
I am so grateful to your dad for sharing this recipe w/you so you could share it w/us & thx for posting that great pic! I admit I feast w/my eyes & the pic looked too good to ignore. I found it as I was looking for a stuffed eggplant recipe to make as a side dish w/lamb meatballs & potatoes, but thot (rightly so) this dish should stand alone as a main course. I could wait for the meatballs, but not for this. I used Icelandic baby shrimp & made 2 chgs. I used Feta because I did not have swiss cheese. I also added 1 tsp of cinnamon, having learned when I made <a href="/170718">Timbale of Eggplant and Ground Lamb</a> by Chef Kate how truly wonderful it is w/eggplant. We loved this dish & the cinnamon flavor worked again. TY for another eggplant taste sensation! -
Had trouble knowing when the eggplant in the skillet was "done" and also overcooked the whole thing in the oven. Since I had never cooked an eggplant before, I wasn't sure if it tasted like it should or not. It was okay, but I think I need more specific instructions for my next eggplant adventure. -
This is amazing! I used italian bread crumbs and huge, juicy jumbo shrimp sliced in 1/2's and 1/3's, which you have to make sure to cook/saute only enough(the first time I over cooked the shrimp, but it was still amazing).
see 6 more reviews
Tweaks
-
Added chopped red bell pepper with the onions. Included fresh oregano along with some fresh basil.
RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
