Seafood Stuffed Eggplant
- Number of Servings: 6
Ingredients
3 medium Eggplants (cut in half length wies , about 3 lbs)Cooking Spray1 Tbsp Olive oli1/2 cup chopped 33% less sodium ham (optional)1/2 cup chopped onion1/4 cup chopped red bell pepper3 Garlic cloves, minced1/2 cup of light beer1/2 lb shrimp, medium, peeled, deveined, and coursly chopped (however i just left mine whole and it was fine)2 1/2 oz of day old french bread or any other firm white bread6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided1/4 cup finely chopped green onions 1 tablespoon chopped fresh basil 1 1/2 teaspoons chopped fresh tarragon 1 teaspoon grated lemon rind 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper
Preheat oven to 425°.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
Reduce oven temperature to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHWY_.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
Reduce oven temperature to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHWY_.
Nutritional Info Amount Per Serving
- Calories: 194.6
- Total Fat: 5.3 g
- Cholesterol: 78.6 mg
- Sodium: 482.3 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 6.9 g
- Protein: 15.2 g
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