Shrimp Stuffed Eggplant

Roasted eggplant filled with shrimp, tomatoes, olives, and capers. A healthy Mediterranean-inspired dinner recipe that is easy enough for weeknights and elegant enough for guests.

Course Entree

Cuisine Mediterranean

Keyword healthy shrimp dinner, mediterranean eggplant, shrimp eggplant recipe, shrimp stuffed eggplant, stuffed eggplant recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings -6 servings

Calories 340kcal

Author Tiffany Bendayan

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.

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