Stuffed Eggplant with Shrimp and Basil

Name: Stuffed Eggplant with Shrimp and Basil
Prep time: 30 min
Cook time: 45 min
Yield: 2
Ingredients: 1 eggplant, halved lengthwise; 1/2 cup olive oil, divided; salt and pepper to taste; 8 medium shrimp - peeled, deveined and chopped; 1/8 cup chopped fresh basil; 2 cloves garlic, chopped; 1/2 cup white wine; 1 cup Italian seasoned bread crumbs; 1/2 cup grated Parmesan cheese, divided

⏱️ Ready in 1h 15m 🥄 Prep 30 min 🔥 Cook 45 min 👥 2 servings 👁️ 21 views

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 30 min

Cook 45 min

Serves 2

Difficulty Medium

🛒 Ingredients

1 eggplant, halved lengthwise

1/2 cup olive oil, divided

salt and pepper to taste

8 medium shrimp - peeled, deveined and chopped

1/8 cup chopped fresh basil

2 cloves garlic, chopped

1/2 cup white wine

1 cup Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese, divided

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 924

% Daily Value*

Total Fat 63.5g 81%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2380mg 103%

Total Carbohydrate 59.1g 21%

Dietary Fiber 11.3g 40%

Total Sugars 9.2g

Protein 22.6g 45%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Scoop out the flesh of the eggplant, chop, and reserve.

Coat shells with olive oil, and season with salt and pepper; set aside.

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat.

Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute.

Stir in the reserved chopped eggplant.

Season with salt and pepper.

Pour in wine, and cook 5 minutes.

Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese.

If mixture is dry, stir in more olive oil.

Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.