Shrimp Stuffed Eggplant
by: ffadmin

Shrimp Stuffed Eggplant
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 servings
  • 2 medium eggplants, cut in half lengthwise
  • ¼ cup low sodium chicken broth (more if needed)
  • 2 cloves garlic, minced
  • 1 lb. peeled tomatoes, coarsely chopped (or 1 can stewed tomatoes)
  • 2 teaspoons chives or scallions, chopped
  • ¼ cup black olives, pitted and halved
  • 1 lb. cooked shrimp, thawed and drained (can be chopped if you like)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Scoop out eggplant meat leaving a ½ inch thick shell.
  3. Set shells aside. Chop eggplant flesh.
  4. Heat chicken stock in a heavy nonstick skillet over medium heat.
  5. Stir in garlic and eggplant flesh. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
  6. Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5 to 7 minutes. Remove from heat and stir in shrimp.
  7. Spoon filling into eggplant shells. Bake 35 to 40 minutes or until top is brown and bubbly.
  8. Phase 3 Variation: Melt no-salt added swiss cheese on top.


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