Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed eggplant. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Stuffed Eggplant is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Stuffed Eggplant is something which I have loved my whole life.
Stuffed eggplant is a classic Middle Eastern dish and you can find riffs on it all through the region and into the Mediterranean—from ground beef stuffed eggplant to lamb stuffed eggplant to vegetarian versions stuffed with grains like couscous, there's seemingly an endless array of stuffed eggplant recipes in existence. A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked.
To get started with this particular recipe, we must prepare a few ingredients. You can cook stuffed eggplant using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Eggplant:
- Take 1 eggplant
- Prepare 1/2 lb shrimp
- Get 1 tomato
- Get 1/2 cup pasta sauce
- Prepare 1 spring onion
- Take 1 tsp crushed garlic
- Prepare 1/4 green pepper
- Prepare 1/4 cup Panko
- Get 1/2 cup shredded cheddar cheese
- Prepare 1 basil leaf
- Get pinch salt and pepper
- Take 3 dash onion & garlic powder
- Prepare 1/4 cup olive oil
Use a melon baller to scoop out the eggplant. Eggplant is a staple Mediterranean ingredient, and one of my personal favorites! I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!. Earlier, I shared a comforting stuffed eggplant recipe baked in tomato sauce with a spiced meat mixture (so worth a try by the way).
Instructions to make Stuffed Eggplant:
- Pre heat oven 350°. Cut eggplant in half and scrap out the meat. I used a ice cream scooper and a knife
- Microwave eggplant meat for 2mins. Place both halves on a baking sheet and drizzle some olive oil into eggplant shell and place in broiler for less than 2mins. Remove and place to the side
- Cut shrimp into 2/3 pieces each. Season with 1 dash each of garlic and onion powder. Save the rest for later
- In pan put butter and cook shrimp until pink. Remove shrimp had remaining olive oil and cook the crushed garlic, onions, and green pepper. After about 2 mins and eggplant meat and cook until it softens up.
- Add remaining ingredients minus cheese and panko. Cook for about 5 mins and then add the cooked shrimp
- Mix well, cook for 2 mins and then transfer entire mixture to both halves. Sprinkle cheese and then Panko on top. Cover with foil and Place in oven for 30mins. Remove foil increase temp to 375/400° and bake for additional 10/25 mins, until panko is brown. Let it cool and ENJOY!
This one is for my vegetarian and vegan friends, but meat lovers will. In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an "inside-out" eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad. My family absolutely LOVES this recipe, DIRECTIONS. Cube pulp; set shells and pulp aside.
So that is going to wrap this up with this special food stuffed eggplant recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
