Shrimp Stuffed Eggplant Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 -6 servings
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Calories
237 kcal
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Course
Main Course
Shrimp Stuffed Eggplant Recipe
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This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata
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Ingredients
- 2 Large eggplants or 6 mini eggplants
- 8 oz cherry tomatoes
- 3 tablespoons of olive oil plus more
- 1 large yellow onion chopped
- 2 cloves garlic
- 1 red pepper chopped
- 1/2 teaspoon red pepper flakes optional
- 3/4 cup pureed Italian tomatoes
- 1/2 cup black olives sliced
- 2 tablespoons capers drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 -2 Tablespoons granulated sugar
- salt and pepper To taste
- chopped parsley
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Line a sheet pan with aluminum foil
- Cut the eggplants in half
- Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
- Roast the eggplant in the oven
- Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
- When eggplant has been 8-10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes (depending on the size of the eggplant)
- Remove from oven and let them cool
- When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
- Cut the filling in small pieces as well as the roasted tomatoes
- In a large skillet or pot add 1 tablespoon of olive oil
- Sautee the onions and red pepper until soft. Add the garlic and cook over medium-low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
- Add the shrimp and cook for 1 minute on each side (do not overcook)
- Add the capers and olives. Continue cooking for 1 more minute
- Pour in the balsamic vinegar and cook until the vinegar has reduced by half
- Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
- Check for seasoning and remove from heat
- Fill each eggplant with the shrimp and garnish with chopped parsley
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
427mg
(18%)
Potassium
925mg
(26%)
Fiber
10g
(40%)
Sugar
18g
(36%)
Vitamin A
1.839IU
(0%)
Vitamin C
66mg
(73%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 427mg | 18% |
| Potassium | 925mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 18g | 36% |
| Vitamin A | 1.839IU | 0% |
| Vitamin C | 66mg | 73% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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