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Wednesday, December 23, 2015

stuffed eggplant with shrimp and basil

Ingredients

  • Servings: 2
  • 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
  • 1 cup italian seasoned bread crumbs
  • 1/2 cup grated parmesan cheese, divided

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • 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 , 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.
  • bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

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