Stuffed Eggplant
Stuffed eggplant offers a savory blend of tender eggplant, flavorful shrimp, and aromatic herbs, topped with crispy bacon and toasted bread crumbs. This elegant dish is perfect for entertaining or a satisfying family meal, combining textures and flavors that appeal to seafood lovers and vegetable enthusiasts alike.
Ingredients
Instructions
- Parboil the eggplant whole.
- Let cool and cut in half lengthwise.
- Scoop inside out, leaving about 1/2-inch around the side and bottom.
- Chop the eggplant pulp.
- Saute diced onion, butter, parsley flakes, and garlic powder until wilted.
- Add chopped shrimp and cook for 3 minutes.
- Add the chopped eggplant pulp and 3/4 cup bread crumbs to the shrimp and onion mixture.
- Cook on low heat until done, about 5 to 10 minutes.
- Fill the eggplant shells with the mixture and sprinkle the remaining bread crumbs on top.
- Place a strip of bacon on each stuffed eggplant.
- Bake in the oven until the bacon is cooked and the bread crumbs are toasted.
Tips & Substitutions
For a lighter version, consider substituting the shrimp with cooked quinoa or lentils. You can also add diced bell peppers or mushrooms to the sauté for extra flavor and texture. If you prefer a spicy kick, add a pinch of red pepper flakes. Make sure to season the eggplant shells with salt before stuffing them to enhance their flavor.
Serving Suggestions
Stuffed eggplant makes a hearty main dish, perfect for a Mediterranean-themed dinner. Serve it alongside a fresh green salad or some garlic bread for a complete meal. For a delightful pairing, consider serving with Cousin Carol'S Seafood Sauce for dipping or a side of Seafood Primavera for a truly indulgent experience.
Storage & Reheating
Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This method helps keep the breadcrumbs crisp while warming the filling evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant contains roughly 472 calories, with 20g protein, 93g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (47% of the Daily Value), protein (40% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 672mg per serving (29% 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 other seafood instead of shrimp?
Absolutely! You can substitute the shrimp with crab meat, scallops, or even cooked fish like salmon or cod. Just ensure that the seafood is cooked through before adding it to the stuffing mixture.
Is it necessary to parboil the eggplant?
Parboiling the eggplant helps to soften it and reduce bitterness. It's recommended for the best texture, but if you're short on time, you can skip this step and simply roast the eggplant halves instead for a slightly different flavor.
Can I make this dish ahead of time?
Yes! You can prepare the stuffing and fill the eggplant shells a day in advance. Just cover them tightly and refrigerate. When ready to cook, simply bake them straight from the fridge, adding a few extra minutes to the cooking time to ensure they're 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).