Shrimp Stuffed Eggplant
Juicy shrimp stuffed eggplant combines tender roasted eggplant with a savory seafood filling, accented by herbs and spices. Topped with Parmesan and baked to perfection, this dish offers rich flavors and satisfying textures, ideal for seafood lovers and those seeking a hearty, elegant vegetarian main course.
Ingredients
- 2 large eggplant ⓘ
- 2 large onions
- 1/2 bell pepper ⓘ
- 2 large garlic pods
- 4 stalks celery ⓘ
- 2 Tbsp olive oil
- 1 tsp salt ⓘ
- 1/2 cup white cooking wine ⓘ
- liquid crab boil ⓘ
- 1 lb medium shrimp
- 2 Tbsp grated Parmesan cheese ⓘ
- 1/4 tsp red pepper ⓘ
- dash Tabasco sauce ⓘ
- 1 tsp herb mix (Fines herb) ⓘ
- 2 Tbsp mayonnaise ⓘ
- 1 egg ⓘ
- dash Worcestershire sauce ⓘ
- 3/4 cup fine bread crumbs ⓘ
Instructions
- Peel shrimp, rinse in colander, then cook in just enough water to cover with 1/2 teaspoon salt and 1 tablespoon crab boil until water begins to simmer.
- Cover the pot, turn off heat, and let shrimp stand for 5 to 7 minutes.
- Remove shrimp from water and set aside. Save the shrimp water.
- Peel eggplant and cut into chunks. Cook in the shrimp water until soft enough to mash.
- In a large skillet, heat olive oil and sauté chopped onions, diced bell pepper, and chopped celery until lightly browned and limp.
- Add minced garlic and sauté for another 2 minutes. Remove from heat.
- Mash the cooked eggplant until chunks are no longer intact.
- Add 1/2 teaspoon herb mix, remaining salt, and red pepper to the mashed eggplant.
- Add the sautéed vegetables to the eggplant mixture.
- Cut the cooked shrimp into 1/3-inch pieces and add to the mixture.
- Pour in white wine, beaten egg, Worcestershire sauce, Tabasco sauce, and mayonnaise. Mix thoroughly.
- Add bread crumbs and mix well. Adjust moisture with more mayonnaise or egg if too dry, or more bread crumbs if too moist.
- Spread the mixture into a greased 2-quart casserole dish. Top with grated Parmesan cheese.
- Bake in a 325°F oven for 30 minutes until golden and bubbly.
Tips & Substitutions
For a lighter version, consider using zucchini instead of eggplant. If you don't have crab boil, a mix of Old Bay seasoning and lemon juice can work as a substitute. To save time, pre-cooked shrimp can be used; just add them in the last few minutes of cooking. Ensure that the shrimp are not overcooked for the best texture.
Serving Suggestions
This Shrimp Stuffed Eggplant pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. For a heartier option, serve with crusty bread or over a bed of rice. It also complements well with Mediterranean recipes, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to retain moisture, reheating at 325°F until warmed through, about 15-20 minutes. This dish can also be frozen for up to 2 months; thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Stuffed Eggplant contains roughly 343 calories, with 8g protein, 60g carbohydrates, and 9g fat. It is an excellent source of vitamin C (63% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2344mg per serving (102% 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 shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and drain any excess water before adding to the mixture. This will help maintain the texture and flavor of the stuffed eggplant.
What can I substitute for white cooking wine?
If you prefer not to use cooking wine, you can substitute with a mixture of chicken or vegetable broth and a splash of lemon juice. This will add moisture and a hint of acidity to the dish without compromising the flavor.
How do I know when the stuffed eggplant is done baking?
The stuffed eggplant is done when the top is golden brown and bubbly, usually after about 30 minutes at 325°F. If you insert a fork, it should easily pierce the eggplant and the filling should be heated through.
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).