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.
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.
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”.
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.
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.
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
- 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
- teaspoon ½ of Red pepper flakes optional
- 3/4 cup of pureed Italian tomatoes
- cup ½ of black Olives sliced
- 2 tablespoons of Capers drained
- 2 tablespoons of Balsamic Vinegar
- 1 tablespoon of Tomato Paste
- 1 -2 Tablespoons of Granulated Sugar
- Salt and Pepper To taste
- chopped parsley
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Preheat oven to 400 degrees Fahrenheit
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Line a sheet pan with aluminum foil
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Cut the eggplants in half
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Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
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Roast the eggplant in the oven
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Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
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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)
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Remove from oven and let them cool
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When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
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Cut the filling in small pieces as well as the roasted tomatoes
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In a large skillet or pot add 1 tablespoon of olive oil
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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
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Add the shrimp and cook for 1 minute on each side (do not overcook)
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Add the capers and olives. Continue cooking for 1 more minute
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Pour in the balsamic vinegar and cook until the vinegar has reduced by half
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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
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Check for seasoning and remove from heat
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Fill each eggplant with the shrimp and garnish with chopped parsley
How much shrimp do you use? I don’t even see shrimp in the list of ingredients….
A pound