Shrimp Stuffed Eggplant

Stuffed eggplant with shrimp, tomatoes, and bell pepper is topped with sharp Cheddar cheese is a great side dish for dinner parties or a nice lunch.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 521 Calories

Ingredients

• ¼ cup butter
• 1 egg, beaten
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 tomatoes, chopped
• ½ pound sharp Cheddar cheese, grated
• ½ pound raw shrimp, peeled and deveined
• ½ bell pepper, chopped
• 2 large eggplants, halved lengthwise
• ½ small onion, grated

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.