Easiest Way to Make Yummy Stuffed Eggplant with shrimp

Easiest Way to Make Yummy Stuffed Eggplant with shrimp Delicious, fresh and tasty.

Stuffed Eggplant with shrimp. Basil and shrimp stuffed eggplant is out of this world! Serve as a filling main dish accompanied by orzo and a green salad. Scoop the pulp from each eggplant, reserving the shells.

Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.

Use a spoon to scoop out cubes of eggplant pulp.

Shrimp Stuffed Eggplant-hollow out an eggplant into a little boat, smother the eggplant pulp with the Holy Trinity and creole seasonings, add some shrimp.

You can cook Stuffed Eggplant with shrimp using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Stuffed Eggplant with shrimp

1. You need 1 of Large Organic Eggplant.

2. It’s 8 of Medium Shrimp.

3. You need 1 of organic egg.

4. You need 1/2 tsp of Himalayan pink salt.

5. You need 1 tbsp of Organic all purpose flour.

6. It’s 1/4 tsp of white pepper.

7. You need 2 tbsp of corn starch.

8. It’s 4 tbsp of water.

9. It’s 2 tbsp of oyster sauce.

10. You need 1 tbsp of cooking wine.

11. It’s 4 tbsp of cooking olive oil.

Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp.

The dish is equally fresh, savory and aromatic with the flavor of the shrimp complemented wonderfully by salty oyster sauce and wafts of heavenly sesame oil.

Add celery, green onions, green pepper, and parsley.

Stir in diced eggplant, rice, shrimp and seasonings.

Stuffed Eggplant with shrimp instructions

1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms..

2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp..

3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled..

4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside..

5. Use the same skillet, add olive oil, Shallot and garlic.

6. Add Oyster, water and cooking wine. Mix well and bring it to boil.

7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes.

8. Remove eggplants from the pan.

9. Add water to corn starch and add to the sauce.

10. Top each eggplant with the sauce.

Fill eggplant shells with shrimp and crabmeat mixture.

Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.

Fill the empty shells with the mixture and lightly spread breadcrumbs on top.

Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.