Shrimp Stuffed Eggplant

Ingredients

• Servings: 4
• 2 large eggplants, halved lengthwise
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 small onion, grated
• 1/2 bell pepper, chopped
• 1/2 pound raw shrimp, peeled and deveined
• 2 tomatoes, chopped
• 1/4 cup butter
• 1 egg, beaten
• 1/2 pound sharp cheddar cheese, grated

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• scoop the pulp from each eggplant, reserving the shells. place pulp into a pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 10 minutes. drain and transfer eggplant to a large bowl.
• heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. remove skillet from heat.
• mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. top each stuffed eggplant with cheddar cheese. place stuffed eggplant in a baking dish.
• bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.