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

b-boo
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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).

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  • 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

521.2 calories; protein 29.3g 59% DV; carbohydrates 24.2g 8% DV; fat 36.2g 56% DV; cholesterol 222.9mg 74% DV; sodium 520.1mg 21% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/15/2020
Excellent! I used jalapeño olive oil for a little kick and added slap ya mama. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2020
Excellent! I used jalapeño olive oil for a little kick and added slap ya mama. Read More
Rating: 5 stars
09/19/2016
I did change a few things. After cooking the onion peppers garlic tomatoes and shrimp in olive oil I melted some gouda and shredded parmesean/asiago mix to the saute. Then I added 2 eggs fresh red pepper flakes and some bread crumbs. I also pre-cooked the eggplant by roasting it for about 15 minutes; then chopped and added to mixture. Stuffed the eggplant and topped with cheddar parm/asiago mix and a little bread crumb on top. Baked until all brown and cheese gets a little crispy. it was delicious! Read More