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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

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
Course Entree
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
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
  • 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

Instructions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Line a sheet pan with aluminum foil
  3. Cut the eggplants in half
  4. Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
  5. Roast the eggplant in the oven
  6. Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
  7. 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)
  8. Remove from oven and let them cool
  9. When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
  10. Cut the filling in small pieces as well as the roasted tomatoes
  11. In a large skillet or pot add 1 tablespoon of olive oil
  12. 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
  13. Add the shrimp and cook for 1 minute on each side (do not overcook)
  14. Add the capers and olives. Continue cooking for 1 more minute
  15. Pour in the balsamic vinegar and cook until the vinegar has reduced by half
  16. 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
  17. Check for seasoning and remove from heat
  18. Fill each eggplant with the shrimp and garnish with chopped parsley