Eggplant with Shrimp
Eggplant With Shrimp is an moderately easy dinner. Made with 2 medium eggplant, peeled and cubed, 1 tsp. salt, 1 to 1 1/2 lb. fresh or frozen shrimp, 2 1/2 c. celery, chopped and 1 c. green onions (and tops), chopped, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cook eggplant in 1-quart boiling water with 1 teaspoon salt 10 minutes or until tender.
Drain and mash.
Cook shrimp in boiling water (shrimp boil may be added) and 1 teaspoon salt for 5 minutes. Cool, peel and chop.
Saute celery, onions, parsley and garlic in 2 tablespoons butter or margarine.
Add mashed eggplant to onion mixture and mix well.
Add eggs, salt (if now needed), pepper and all of bread crumbs except 2 tablespoons and mix well.
Stir in chopped shrimp.
Place in casserole dish and sprinkle reserved bread crumbs on top.
Drizzle remaining 2 tablespoons melted margarine over top.
Bake, uncovered, at 350Β° for 35 to 40 minutes or until browned.
π· Perfect Pairings
Complete your meal with these
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