Shrimp Stuffed Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe on another site and have not had a chance to try it out yet. Ingredients:
2 medium eggplants, cut in half lengthwise |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 lb canned peeled tomato, coarsely chopped |
2 teaspoons chives or 2 teaspoons scallions, chopped |
1/4 cup black olives, pitted and halved |
1 lb cooked shrimp, thawed and drained |
1 cup seasoned dry bread crumb |
2 cups swiss cheese, grated |
Directions:
1. Scoop out the eggplant meat leaving a 1/2 inch thick shell.
2. Set shells aside and chop the eggplant flesh.
3. Heat the oil in a heavy nonstick skillet over medium heat.
4. Stir in the garlic and eggplant flesh.
5. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
6. Stir in the tomatoes, chives and olives.
7. Increase heat to medium high and simmer 5 to 7 minutes.
8. Remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup).
9. Spoon the filling into the eggplant shells and sprinkle with remaining cheese.
10. Bake at 350°F for 35 to 40 minutes or until top is brown and bubbly.
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