Seafood Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Seafood Stuffed Eggplant calories by ingredient
Introduction
light and filling way to get vegs and seafood! light and filling way to get vegs and seafood!Number of Servings: 6
Ingredients
-
3 medium Eggplants (cut in half length wies , about 3 lbs)
Cooking Spray
1 Tbsp Olive oli
1/2 cup chopped 33% less sodium ham (optional)
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 Garlic cloves, minced
1/2 cup of light beer
1/2 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 bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 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
Directions
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_.