The Best Recipes for Shrimp Stuffed Eggplant

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Shrimp Stuffed Eggplant

"If you can't find eggplant, this is wonderful in zucchini, too!"

Ingredients :

• 2 large eggplants, halved lengthwise
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 small onion, grated
• 1/2 bell pepper, chopped
• 1/2 pound raw shrimp, peeled and deveined
• 2 tomatoes, chopped
• 1/4 cup butter
• 1 egg, beaten
• 1/2 pound sharp Cheddar cheese, grated

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.
• Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.
• Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.
• Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Notes :

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