Description
A delightful stuffed eggplant dish featuring succulent shrimp, aromatic garlic, and melting mozzarella, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 large eggplants
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp mixed herbs (such as thyme and oregano)
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh with a spoon, creating a boat for your filling. Set aside the flesh.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant—this takes about 3-4 minutes.
- Add the shrimp to the skillet and cook until just pink, about 2-3 minutes. Next, mix in the reserved eggplant flesh along with the mixed herbs. Season with salt and pepper, stirring well.
- Generously stuff the eggplant halves with the shrimp mixture, packing them tightly, then top each with a mountain of gooey mozzarella cheese.
- Place the stuffed eggplant in a baking dish, layering them side by side. Bake for 25-30 minutes, until the eggplants are tender, and the cheese is bubbly and golden.
- Serve hot, allowing the delicious aroma of cheese to wrap around you as you dish up.
Notes
Consider customizing with additional veggies or varying the cheese. Make the filling ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg
Keywords: stuffed eggplant, shrimp bake, cheesy recipes, Mediterranean cuisine, garlic dishes