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You are here: Home / Recipes / Shrimp Stuffed Eggplant Recipe

Shrimp Stuffed Eggplant Recipe

May 5, 2016 by Tiffany 2 Comments

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This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

Shrimp Stuffed Eggplant Recipe

I love experimenting with new textures, flavors, and ingredients. This easy Shrimp Stuffed Eggplant Recipe is so easy to make, exciting and tasty. It’s one of those dishes that fills you up without weighing you down.

A few months ago I made a fish with Caponata sauce inspired by Mediterranean flavors. This Shrimp Stuffed Eggplant Recipe is a play on that dish. The flavor of roasted eggplant and tomato along with the olives and capers is amazing.

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

I used these cute mini eggplants I found in the supermarket the other day, but you can certainly use the big eggplants to serve a crowd. The mini ones roast faster and they are perfect to serve individually.

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

If you’re not a fan of shrimp, you can simply omit them or simply swap them out for another protein like beans, ground beef, turkey or even scallops.  They are delicious vegetarian or even vegan.

When I told my husband the idea to make this Shrimp Stuffed Eggplant Recipe he said: “hmm that sounds delicious but make sure the shrimp to eggplant ratio is correct, I don’t want to stick my fork down and fish for the hidden shrimp”.

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

He had a great point, so I packed every roasted eggplant with tons of shrimp, so every bite you take will have tons of meat and veggies.

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

If you’re entertaining guests, you can easily make this recipe in 30-40 minutes (depending on the size of the eggplant) without breaking a sweat. It’s something different and original.

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

I hope you can try this delicious Shrimp Stuffed Eggplant Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

CLICK HERE FOR MORE STUFFED EGGPLANT RECIPES

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata
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5 from 1 vote

Shrimp Stuffed Eggplant Recipe

This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree
Servings: 4 -6 servings
Calories: 237kcal
Author: Tiffany Bendayan

Ingredients

  • 2 Large eggplants or 6 mini eggplants
  • 8 oz cherry tomatoes
  • 3 tablespoons of olive oil plus more
  • 1 large yellow onion chopped
  • 2 cloves Garlic
  • 1 red Pepper chopped
  • 1/2 teaspoon red pepper flakes optional
  • 3/4 cup pureed Italian tomatoes
  • 1/2 cup black olives sliced
  • 2 tablespoons capers drained
  • 2 tablespoons balsamic Vinegar
  • 1 tablespoon tomato paste
  • 1 -2 Tablespoons granulated sugar
  • Salt and Pepper To taste
  • chopped parsley
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit
  • Line a sheet pan with aluminum foil
  • Cut the eggplants in half
  • Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
  • Roast the eggplant in the oven
  • Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
  • When eggplant has been 8-10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes (depending on the size of the eggplant)
  • Remove from oven and let them cool
  • When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
  • Cut the filling in small pieces as well as the roasted tomatoes
  • In a large skillet or pot add 1 tablespoon of olive oil
  • Sautee the onions and red pepper until soft. Add the garlic and cook over medium-low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
  • Add the shrimp and cook for 1 minute on each side (do not overcook)
  • Add the capers and olives. Continue cooking for 1 more minute
  • Pour in the balsamic vinegar and cook until the vinegar has reduced by half
  • Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
  • Check for seasoning and remove from heat
  • Fill each eggplant with the shrimp and garnish with chopped parsley

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 427mg | Potassium: 925mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1.839IU | Vitamin C: 66mg | Calcium: 57mg | Iron: 2mg

 This delicious Shrimp Stuffed Eggplant Recipe is easy to make and is perfect for a nice weeknight dinner idea. The filling is inspired by Italian Caponata

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Filed Under: Entrees, Recipes, Seafood Tagged With: delicious eggplant, easy dinner ideas, easy stuffed eggplant, italian recipes, mediterranean recipes, seafood, shrimp recipes, shrimp stuffed eggplant, stuffed eggplant

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Comments

  1. Marsha Farmelant says

    September 6, 2019 at 7:44 pm

    How much shrimp do you use? I don’t even see shrimp in the list of ingredients….

    Reply
    • Tiffany says

      September 7, 2019 at 4:43 pm

      A pound

      Reply
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