Shrimp Stuffed Eggplant


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

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
4 servings


  • 2 large eggplants, halved lengthwise

  • salt and ground black pepper to taste

  • 1 tablespoon olive oil

  • ½ small onion, grated

  • ½ bell pepper, chopped

  • ½ pound raw shrimp, peeled and deveined

  • 2 tomatoes, chopped

  • ¼ cup butter

  • 1 egg, beaten

  • ½ pound sharp Cheddar cheese, grated


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Nutrition Facts (per serving)

521 Calories
36g Fat
24g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 521
% Daily Value *
Total Fat 36g 46%
Saturated Fat 20g 102%
Cholesterol 223mg 74%
Sodium 520mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 13g 45%
Total Sugars 11g
Protein 29g
Vitamin C 29mg 145%
Calcium 477mg 37%
Iron 3mg 17%
Potassium 1124mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.