SHRIMP STUFFED EGGPLANT

Shrimp Stuffed Eggplant image

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

Provided by b-boo

Categories Fruits and Vegetables Vegetables Eggplant

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 24.2 g, Cholesterol 222.9 mg, Fat 36.2 g, Fiber 12.6 g, Protein 29.3 g, SaturatedFat 20.4 g, Sodium 520.1 mg, Sugar 10.7 g