Stuffed Eggplant With Shrimp
Stuffed eggplant with shrimp combines tender eggplant, savory shrimp, and aromatic vegetables, creating a hearty, flavorful dish perfect for seafood lovers and vegetable enthusiasts alike.
Ingredients
- 1 quart water, salted
- 2 eggplants
- 1 cup chopped onion ⓘ
- 1/2 cup chopped green onions ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1 tablespoon chopped parsley ⓘ
- 2 pods minced garlic ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon thyme ⓘ
- 2 pounds medium shrimp, chopped ⓘ
- 1/2 cup chopped ham ⓘ
- 3/4 cup Italian bread crumbs ⓘ
- 1/4 cup oil ⓘ
- 1 stick butter ⓘ
Instructions
- Peel the eggplants, remove as many seeds as possible with a spoon, and cut into blocks. Add to boiling salted water and cook until tender.
- Drain the eggplant, saving some of the cooking liquid.
- In a separate pot, melt the oil and butter together.
- Add chopped onion, green onions, bell pepper, celery, and parsley, and cook until wilted.
- Add chopped shrimp and ham, and sauté on low heat for half an hour.
- Add the cooked eggplant, seasonings, and Italian bread crumbs. Simmer for another half hour, stirring constantly.
- If the mixture appears dry, add some of the reserved eggplant water.
- Season with cayenne and salt to taste, then serve.
Tips & Substitutions
To enhance the flavor of your stuffed eggplant, consider adding a splash of lemon juice or a pinch of red pepper flakes for added heat. If you prefer a lighter option, substitute the ham with turkey or omit it altogether. For a vegetarian twist, replace shrimp with sautéed mushrooms or chickpeas. This dish pairs wonderfully with Mediterranean recipes, making it versatile for any occasion.
Serving Suggestions
Serve stuffed eggplant warm, garnished with additional chopped parsley or a dollop of sour cream. This dish pairs beautifully with Mediterranean Medley Salad for a refreshing contrast. For a heartier meal, consider serving it alongside Rice And Spinach Salad or crusty bread to soak up the delicious filling.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps maintain the texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant With Shrimp contains roughly 1806 calories, with 39g protein, 206g carbohydrates, and 119g fat. It is an excellent source of dietary fiber (260% of the Daily Value), iron (222% of the Daily Value), and vitamin C (221% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% 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 make this dish ahead of time?
Yes, you can prepare the stuffing a day in advance and assemble the eggplants just before cooking. This allows the flavors to meld, making the dish even tastier. Just ensure to store the stuffing separately in the refrigerator and combine them when ready to bake.
What type of eggplant is best for this recipe?
Italian or globe eggplants are ideal for this dish due to their size and shape, which allows for easy stuffing. Look for firm eggplants with smooth skin and avoid any that are overly soft or have blemishes, as they may have an undesirable texture.
Can I freeze the stuffed eggplant?
Yes, you can freeze the stuffed eggplant before cooking. Wrap each stuffed eggplant tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight and bake as directed. This makes for a convenient meal option on busy days.
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).