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.
Nutrition & Diet Analysis (per serving)
508
kcal
25% DV
Protein
Fat
Carbs
Contains
Wheat/Gluten
Shellfish
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).
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).