Eggplant With Shrimp Stuffing
Recipe: #3483
December 12, 2011
Categories: Shrimp, Eggplant, Oven Bake, Diabetic, High Protein, Low Cholesterol, Low Fat, more
"This is very simple to make, yet elegant enough you could serve it for a dinner party without embarrassment. Plus, it's diabetic-friendly. We have it at least a couple of times per summer when eggplant is cheap and plentiful."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 608.4
- Total Fat - 21.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 31.4 mg
- Sodium - 446.2 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 4.2 g
- Sugars - 5.7 g
- Protein - 10 g
- Calcium - 135.6 mg
- Iron - 3.9 mg
- Vitamin C - 52.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 300F. Heat a large pot of water to a boil; add eggplant halves and boil 10 minutes. Drain and set aside until cool enough to handle.
Step 2
Meanwhile, saute onion and green pepper in 2 tablespoons butter until softened, about 5 minutes. Add garlic and black pepper and saute an additional 2 minutes.
Step 3
Scoop out eggplant pulp, leaving about a 1/2-inch shell. Place eggplant halves open side up in a shallow baking dish.
Step 4
Remove seeds from pulp and combine with onion mixture, shrimp, and 1 cup cracker crumbs; add salt and pepper to taste.
Step 5
Divide shrimp mixture evenly among eggplant shells.
Step 6
Combine remaining cracker crumbs with 4 tablespoons melted butter; sprinkle over tops of stuffed eggplant halves.
Step 7
Bake for 20-25 minutes, until heated through and crumbs are lightly browned.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp for this recipe.
- When selecting eggplant, look for firm, glossy skin with no soft spots.
- Substitute the shrimp with white beans for a vegetarian option. The benefit of this substitution is that it opens up the recipe to a wider range of dietary needs, including vegetarian and vegan diets. The thinking behind this substitution is that white beans are a great source of plant-based protein, providing a similar texture and flavor to the shrimp.
- Substitute the whole wheat cracker crumbs with gluten-free cracker crumbs for a gluten-free option. The benefit of this substitution is that it allows those with gluten sensitivities or allergies to enjoy the dish. The thinking behind this substitution is that gluten-free cracker crumbs provide a similar texture and flavor to the whole wheat cracker crumbs, while also making the dish gluten-free.
Vegetarian Variation Replace the shrimp with 1/2 cup cooked lentils, 1/2 cup cooked quinoa, and 1/4 cup chopped walnuts. Follow the same instructions as the original recipe.
Roasted Asparagus with Parmesan Cheese:
This simple yet delicious side dish is a great accompaniment to the Eggplant with Shrimp Stuffing. Roasted asparagus with Parmesan cheese is a classic combination that is sure to please. The Parmesan cheese adds a nice salty flavor to the asparagus, and the roasting brings out the sweetness of the vegetable. Plus, it's low-carb, making it a perfect pairing for the diabetic-friendly eggplant dish.
Garlic Roasted Potatoes: Garlic roasted potatoes are a delicious and easy side dish that pairs perfectly with the Eggplant with Shrimp Stuffing. The potatoes are roasted in garlic and olive oil, giving them a savory and slightly sweet flavor that compliments the eggplant dish. Plus, the potatoes are a great source of complex carbohydrates, making them a healthy and filling side dish for a diabetic-friendly meal.
FAQ
Q: Can I use fresh shrimp instead of cooked shrimp?
A: Yes, you can use fresh shrimp instead of cooked shrimp. Just make sure to cook it before adding it to the stuffing mixture.
Q: Can I use other types of seafood in the stuffing?
A: Yes, you can use other types of seafood in the stuffing, such as crab, lobster, or scallops. Just make sure to cook them before adding them to the mixture.
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Fun facts:
This recipe is believed to have originated in the Mediterranean region and has been a part of the cuisine for centuries. It is thought to have been popularized in the United States by Italian immigrants in the late 19th and early 20th centuries.
The famous French chef, Julia Child, was known to be a fan of this dish. She often served it as a side dish to accompany her main courses and considered it one of her favorite eggplant recipes.