Rating: 4.5 stars 4.2
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

521 calories; protein 29.3g; carbohydrates 24.2g; fat 36.2g; cholesterol 222.9mg; sodium 520.1mg. Full Nutrition
Advertisement