Shrimp Stuffed Eggplant

  • 2 medium eggplants, cut in half lengthwise

  • 1 Tbs. olive oil

  • 2 cloves garlic, minced

  • 1 lb. canned peeled tomatoes, coarsely chopped

  • 2 tsp. chives or scallions, chopped

  • 1/4 cup black olives, pitted and halved

  • 1 lb. cooked shrimp , thawed and drained

  • 1 cup seasoned breadcrumbs

  • 2 ounces Swiss cheese, grated

Preheat oven to 350°F.

Scoop out eggplant meat leaving a 1/2 inch thick shell.

Set shells aside.

Chop eggplant flesh.

Heat oil in a heavy nonstick skillet over medium heat.

Stir in garlic and eggplant flesh.

Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.

Stir in tomatoes, chives and olives.

Increase heat to medium high and simmer 5-7 minutes.

Remove from heat.

Stir in shrimp , breadcrumbs and half the cheese.

Spoon filling into eggplant shells.

Sprinkle with remaining cheese.

Bake 35-40 minutes or until top is brown and bubbly.

1 comment:

Avalon Cat Cartoons said...

What an original recipe! I would never have come up with this combination myself. Love it!

~Avalon Cat Cartoons

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