FBD

Shrimp-Stuffed Eggplant

Scooped-out eggplant filled with a rich onion, shrimp, and bread stuffing seasoned with sugar, garlic, bay leaves, and red pepper, topped with Italian bread crumbs.

SouthernSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
6
  • 6 medium eggplants
  • 0.5 cup margarine
  • 2 medium onions, medium dice
  • 1 tbsp chicken bouillon granules
  • 0.3 tsp red pepper
  • 1 tsp garlic powder
  • 1 tbsp sugar
  • 0.8 tsp salt
  • 3 bay leaves
  • 2 lb shrimp (26/30), peeled, deveined, each cut into thirds
  • 2 slice toast, crumbled
  • 0.3 cup Italian bread crumbs

Instructions

  1. 1

    Peel eggplants and cut into chunks. Boil in 3 inches of water until tender; drain.

  2. 2

    Sauté onions in margarine until clear. Add bouillon, red pepper, garlic, sugar, salt, bay leaves, and shrimp; cook until shrimp are pink.

  3. 3

    Fold in boiled eggplant and crumbled toast; remove bay leaves.

  4. 4

    Fill hollowed eggplant shells or a baking dish; top with Italian bread crumbs. Bake at 350°F for 25 minutes.

Tags

shrimpbakedNew OrleansCajunstuffed eggplant