Seafood Stuffed Eggplant
Seafood stuffed eggplant offers a savory blend of shrimp, crab, and oysters baked within tender eggplant shells, perfect for seafood lovers seeking a flavorful, elegant main course.
Ingredients
Instructions
- Cut the eggplant in half lengthwise.
- Carefully scoop out the pulp, leaving the shells intact.
- Chop the pulp and cook in a small amount of boiling, salted water until tender.
- Drain well.
- Saute chopped onion and green pepper in olive oil until tender.
- Remove from heat and add the cooked eggplant pulp, mixing well.
- Soak bread slices in water, then squeeze out excess water and add to the mixture.
- Add cooked shrimp, optional smoked oysters or scallops, crabmeat, salt, and pepper to the mixture.
- Spoon the stuffing evenly into the eggplant shells.
- Sprinkle seasoned breadcrumbs over the top.
- Wrap each stuffed eggplant in foil and place in a shallow pan.
- Pour 1/4 inch hot water into the pan.
- Bake at 350°F (175°C) for about 30 minutes or until shells are tender.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the onion and green pepper. You can substitute the shrimp with crab or lobster for a different seafood twist. If you prefer a crunchier topping, use crushed crackers instead of seasoned breadcrumbs. To enhance the dish, try adding herbs like parsley or dill, which complement many Mediterranean recipes well.
Serving Suggestions
Serve the seafood stuffed eggplant alongside a light salad or roasted vegetables for a balanced meal. It pairs wonderfully with croutons with smoked salmon, goat cheese, mustard and dill for added texture and flavor. For a complete seafood feast, consider serving it with spicy skewered shrimp as an appetizer.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, place the stuffed eggplant in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Stuffed Eggplant contains roughly 570 calories, with 28g protein, 80g carbohydrates, and 16g fat. It is an excellent source of vitamin C (61% of the Daily Value), protein (55% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1900mg per serving (83% 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 different types of seafood in this recipe?
Absolutely! You can customize the seafood filling based on your preference. Feel free to mix and match ingredients like scallops, lobster, or even canned tuna. Just ensure that all seafood is pre-cooked before adding to the mixture for the best results.
What can I serve with seafood stuffed eggplant?
This dish pairs well with a variety of sides. A simple green salad or steamed asparagus can complement the flavors nicely. Additionally, consider serving it with a light lemon vinaigrette to brighten up the palate. Crusty bread is also a great option for soaking up any juices.
How do I know when the eggplant is done baking?
The eggplant is done when the shells are tender and easily pierced with a fork. The filling should be hot throughout. If you notice the topping browning too quickly, cover it loosely with foil to prevent burning while the insides finish cooking.
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).