Eggplant With Shrimp
Eggplant with shrimp offers a savory combination of tender eggplant, succulent shrimp, and fresh herbs, baked to perfection—ideal for a hearty, flavorful meal any occasion.
Ingredients
Instructions
- Cook eggplant in boiling water with 1 teaspoon salt for 10 minutes or until tender. Drain and mash.
- Cook shrimp in boiling water with 1 teaspoon salt for 5 minutes. Cool, peel, and chop.
- Saute chopped celery, green onions, parsley, and minced garlic in 2 tablespoons melted margarine or butter.
- Add mashed eggplant to the sautéed mixture and mix well.
- Add beaten eggs, salt if needed, pepper, and all but 2 tablespoons of the bread crumbs. Mix well.
- Stir in chopped shrimp.
- Place the mixture in a casserole dish and sprinkle the reserved bread crumbs on top.
- Drizzle remaining 2 tablespoons of melted margarine over the top.
- Bake uncovered at 350°F for 35 to 40 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider adding some grated Parmesan cheese to the breadcrumb topping. If you want to lighten the dish, you can substitute the margarine with olive oil. Fresh shrimp is preferred, but frozen shrimp works well too; just ensure it's fully thawed before cooking. You can also use zucchini instead of eggplant for a different texture.
Serving Suggestions
This dish pairs beautifully with a light salad or steamed vegetables for a complete meal. Consider serving it alongside a tangy dipping sauce to enhance the shrimp flavor. It also makes a great centerpiece for gatherings and can be complemented with sides like rice or garlic bread. For more seafood inspiration, browse more American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual servings for a quick meal, but the oven method will maintain the crispiness of the breadcrumb topping.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Shrimp contains roughly 341 calories, with 11g protein, 38g carbohydrates, and 18g fat. It is an excellent source of vitamin C (68% of the Daily Value), iron (39% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1819mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
It's best to use fresh eggplant for the best texture and flavor. If using frozen, ensure it's completely thawed and drained of excess moisture to prevent the dish from becoming watery. Fresh ingredients generally yield a superior result in this dish.
What can I substitute for shrimp if I have allergies?
If you have a shrimp allergy, you can substitute with cooked chicken, crumbled tofu, or a medley of your favorite vegetables. Ensure to adjust the cooking time as necessary, depending on your substitute. For a seafood alternative, consider using crab meat for a different flavor profile.
How can I make this dish spicier?
To add some heat to the dish, consider incorporating red pepper flakes or a dash of hot sauce into the eggplant mixture. You can also sauté some diced jalapeños along with the celery, green onions, and parsley for an extra kick. Adjust the spices according to your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).