Seafood Stuffed Eggplant

Name: Seafood Stuffed Eggplant
Yield: 6 servings (serving size: 1 stuffed eggplant half)
Ingredients: 3 medium eggplants, each cut in half lengthwise (about 3 pounds); Cooking spray; 1 tablespoon olive oil; ½ cup chopped 33%-less-sodium ham; ½ cup chopped onion; ¼ cup chopped red bell pepper; 3 garlic cloves, minced; ½ cup beer; ½ pound medium shrimp, peeled, deveined, and coarsely chopped; 2 ½ ounces day-old French bread or other firm white bread; 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided; ¼ cup finely chopped green onions; 1 tablespoon chopped fresh basil; 1 ½ teaspoons chopped fresh tarragon; 1 teaspoon grated lemon rind; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper

5 Ratings
5 Reviews

You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.

By Bruce Aidells

Recipe by Cooking Light June 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

6 servings (serving size: 1 stuffed eggplant half)

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 2
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.
Step 3
Reduce oven temperature to 350°.
Step 4
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.
Step 5
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.

Nutrition Facts

Per Serving:

203 calories; calories from fat 27%; fat 6.2g; saturated fat 2g; mono fat 2.8g; poly fat 0.9g; protein 15.5g; carbohydrates 23.3g; fiber 0.8g; cholesterol 68mg; iron 2mg; sodium 444mg; calcium 142mg.

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EllenDeller

07/25/2018

I roasted my eggplants for a half hour (rather than the 20 minutes in the recipe) and they were soft and delicious. Followed the recipe exactly except added more lemon rind and a lot more fresh basil. I also used seasoned bread crumbs and a dash of crushed red pepper. Served with a slice of french bread and steamed broccoli.

Emz101

09/22/2012

This recipe was decent, but lacked a little flavor probably because I didn't use beer and ham to save on calories. I also used bay scallops as well as shrimp and didn't use nearly as much bread crumbs to again save on calories. I would use more garlic next time. I didn't really think the actual shells were that good since eggplant skin can be tough and I would rather just put the filling in a ramekin. They were also huge I couldn't eat the whole thing, so make sure your hungry when you make these.

shawan

09/12/2010

fds

NancyIV

10/14/2009

This recipe is a little long, and takes more time than I normally have. It was very, very good though. My husband and i both loved it. I would have given it a five had it not taken so long. I will make this dish again, but probably on the weekend :D

SuzA430

10/09/2009

I just made this as a weekend lunch special, and my husband absolutely loved it. We didn't eat the shells tough, but that's OK since they still make for an excellent presentation dish. The only alteration I made is- I used crushed almonds instead of bread crumbs since the hubby is going low-carb, which added a slight crunchiness to the stuffing, but it tastes amazing. Definitely would make it for a special occasion and/or dinner parties. I will probably prepare it a day in advance in such case and leave only the baking for the day of the party, since it would cut down the clean-up time

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