Name: Shrimp Stuffed Eggplant
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 medium eggplants (cut in half lengthwise); 1/4 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); 1/4 cup black olives (pitted and halved); 1 lb. cooked shrimp (thawed and drained (can be chopped if you like))

Entrees

Shrimp Stuffed Eggplant

by: ffadmin

Shrimp Stuffed Eggplant

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4 servings

Course: Entree

Ingredients Method

Ingredients

2 medium eggplants cut in half lengthwise
1/4 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
1/4 cup black olives pitted and halved
1 lb. cooked shrimp thawed and drained (can be chopped if you like)

Method

Preheat oven to 350 degrees Fahrenheit.
Scoop out eggplant meat leaving a 1/2 inch thick shell.
Set shells aside. Chop eggplant flesh.
Heat chicken stock in a heavy nonstick skillet over medium heat.
Stir in garlic and eggplant flesh. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5 to 7 minutes. Remove from heat and stir in shrimp.
Spoon filling into eggplant shells. Bake 35 to 40 minutes or until top is brown and bubbly.
Phase 3 Variation: Melt no-salt added swiss cheese on top.

Shrimp Stuffed Eggplant

Ingredients

Method

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