Shrimp Stuffed Eggplant is roasted, flavorful, and packed with shrimp, tomatoes, olives, and capers. An easy Mediterranean-style dinner recipe that feels special but is simple to make.
Shrimp Stuffed Eggplant
This Shrimp Stuffed Eggplant is hearty, colorful, and full of Mediterranean-inspired flavor. Roasted eggplant is filled with shrimp, tomatoes, olives, capers, and herbs for an easy dinner that tastes fresh and satisfying without feeling heavy.
The filling is inspired by Italian caponata, so you get that beautiful, sweet, salty, briny flavor in every bite. The eggplant becomes tender and creamy, the shrimp makes it feel like a complete meal, and the olives and capers bring the little flavor fireworks.
It is a great weeknight dinner, but it also looks pretty enough for guests. Basically, it is the kind of dish that says, “I made an effort,” even if the oven did most of the work.
Why You’ll Love This Recipe
- Full of flavor: tomatoes, olives, capers, shrimp, and roasted eggplant are a delicious combo.
- Light but satisfying: it fills you up without weighing you down.
- Great for weeknights: simple ingredients and easy prep.
- Perfect for entertaining: individual stuffed eggplants look beautiful on the plate.
- Flexible: Use mini eggplants or larger eggplants, depending on what you find.
Mini Eggplants Or Large Eggplants?
For this recipe, I used cute mini eggplants that I found at the supermarket. They roast faster and make beautiful individual servings. If you can find them, they are perfect here.
You can also use large eggplants. Just cut them in half, roast until tender, and adjust the cooking time as needed. Larger eggplants are great when you want to serve a crowd or make this as a family-style dinner.
The Mediterranean-Inspired Filling
The filling has the same kind of flavors you find in caponata: eggplant, tomato, olives, capers, and a savory finish. Adding shrimp turns it into a complete dinner with plenty of protein.
The shrimp-to-eggplant ratio is important here. Nobody wants to go digging around for one tiny shrimp hiding in a vegetable boat. These are generously stuffed, so every bite has shrimp and veggies together.
Ingredient Swaps
Not a shrimp fan? You can still make this recipe. Swap the shrimp for scallops, cooked chicken, ground turkey, ground beef, white beans, or chickpeas.
For a vegetarian version, simply leave out the shrimp and add more vegetables or beans. For a vegan version, skip the shrimp and make sure any toppings or additions are dairy-free.
Tips For The Best Stuffed Eggplant
- Roast the eggplant first: this makes it tender and easier to fill.
- Do not overcook the shrimp: shrimp cook quickly and can become rubbery.
- Use briny ingredients: olives and capers add huge flavor.
- Taste the filling before stuffing: adjust salt, pepper, or acidity as needed.
- Serve warm: the filling tastes best when the eggplant is freshly roasted.
What To Serve With Shrimp-Stuffed Eggplant
This dish can be a complete meal on its own, but it also pairs beautifully with a simple green salad, rice, couscous, quinoa, roasted potatoes, or crusty bread.
For a lighter meal, serve it with salad. For a heartier dinner, add rice or bread to soak up all those delicious tomato and olive juices.
Can I Make This Ahead?
You can roast the eggplant and prepare the filling ahead of time, then stuff and reheat before serving. For the best texture, I recommend cooking the shrimp close to serving time so it stays tender.
How To Store And Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating so the shrimp does not become tough.
More Stuffed Eggplant Ideas
Looking for more ideas? Click here for more stuffed eggplant recipes.
Shrimp Stuffed Eggplant Recipe
I hope you try this delicious Shrimp Stuffed Eggplant at home. It is colorful, satisfying, easy to customize, and a beautiful way to turn eggplant into dinner.
Shrimp Stuffed Eggplant
Ingredients
- 2 large eggplants or 6 mini eggplants
- 1 pound shrimp peeled and deveined, chopped if large
- 8 ounces cherry tomatoes
- 3 tablespoons olive oil divided
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1/2 teaspoon red pepper flakes optional
- 3/4 cup crushed or pureed tomatoes
- 1/2 cup sliced black olives
- 2 tablespoons capers drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon sugar optional, to balance acidity
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Roast Eggplant
- Preheat oven to 400°F.
- Line sheet pan with foil or parchment.
- Cut eggplants in half lengthwise.
- Score flesh in crisscross pattern without piercing skin.
- Brush with olive oil and season lightly.
- Roast until tender, about 20 to 30 minutes depending on size.
Roast Tomatoes
- Toss cherry tomatoes with olive oil, salt, and pepper.
- Add to oven during last 10 minutes of roasting
Prepare Filling
- Scoop eggplant flesh, leaving shell intact. Chop flesh.
- Heat olive oil in skillet.
- Cook onion and pepper until soft.
- Add garlic and cook 30 seconds.
- Add shrimp and cook just until pink.
- Stir in olives, capers, balsamic vinegar, tomato paste, tomatoes, chopped eggplant flesh, and sugar if needed.
- Simmer until thickened. Season to taste.
Stuff
- Fill eggplant shells with shrimp mixture.
- Garnish with parsley and serve warm.
Notes
- Mini eggplants make beautiful individual servings.
- Do not overcook shrimp.
- Can be assembled ahead of time and reheated.
- Serve with rice, quinoa, or salad.
Nutrition
How much shrimp do you use? I don’t even see shrimp in the list of ingredients….
A pound