Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Set aside to cool.

Set aside to cool.

Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal when served with rice. Use a spoon to scoop out cubes of eggplant pulp. Cut each eggplant it half, cutting through the stem and down its length. Stir and cook for about 1 minute, or until the shrimp …

Cover and simmer 10 minutes or until eggplant is tender. Rate this Shrimp Stuffed Eggplant (Aubergine) recipe with 1 medium eggplant, per 2 servings, 1 medium onion, 1 garlic clove, 1/2 cup small raw shrimp, 1/4 cup fresh basil, chopped, 2 tbsp breadcrumbs, as needed, salt and pepper, 1/2 cup swiss cheese, shredded (optional)

Preheat the oven to 350 degrees.

Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes.

Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. Peel and dice eggplant into 1-inch cubes. Remove the bay leaf. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted. Combine butter and crumbs.

Chop pulp.

Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Mound about 1/2 cup shrimp mixture into each eggplant shell. So delicious, you'll never believe how simple it is. Mound about 1/2 cup shrimp mixture into each eggplant shell.

Sprinkle each with 1 1/2 teaspoons cheese. Remove the bay leaf. Fill shells with alternate layers of shrimp mixture and crumbs. The filling is inspired by Italian Caponata Shrimp Stuffed Eggplant Recipe I love experimenting with new textures, flavors, and ingredients. Remove bay leaves. This easy Shrimp Stuffed Eggplant Recipe is so easy to make, exciting and tasty. Add tomatoes, seasonings, shrimp liquid and chopped eggplant to cooked mixture. The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry.

Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine.

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

Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell. Smothered eggplant with vegetables and shrimp in Louisiana seasonings, stuffed back in the eggplant pirogue and baked to a golden brown.

Preheat the oven to 350 degrees.

Drain well and set aside. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done. Cook over medium heat until aromatic, about 5 minutes.

Sauté for 2 to 3 minutes, or until slightly soft.

Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done. Place in baking pan, adding a little hot water to prevent sticking.

#yeahyouright

What I like most about this dish is that it uses less oil than most Chinese eggplant recipes, or for that matter, any eggplant recipe, but is still very satisfying.. Steaming the eggplant is the key.

In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet.

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