Perfect Stuffed Eggplant with shrimp Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Stuffed Eggplant with shrimp. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Stuffed Eggplant with shrimp as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Stuffed Eggplant with shrimp recipe. This Stuffed Eggplant with shrimp make for a yummy summer dinner that you can make it easy. The Stuffed Eggplant with shrimp recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Stuffed Eggplant with shrimp recipe.

Stuffed Eggplant with shrimp.

Stuffed Eggplant with shrimp Before preparing the dish, we have done some research on how to cook Stuffed Eggplant with shrimp easily with yummy taste. You can have Stuffed Eggplant with shrimp using 11 ingredients and 10 steps. Here is how you cook it.

Tasty Stuffed Eggplant with shrimp Recipe Ingredients

  1. You need 1 of Large Organic Eggplant.
  2. Prepare 8 of Medium Shrimp.
  3. You need 1 of organic egg.
  4. You need 1/2 tsp of Himalayan pink salt.
  5. You need 1 tbsp of Organic all purpose flour.
  6. Prepare 1/4 tsp of white pepper.
  7. You need 2 tbsp of corn starch.
  8. You need 4 tbsp of water.
  9. You need 2 tbsp of oyster sauce.
  10. You need 1 tbsp of cooking wine.
  11. Prepare 4 tbsp of cooking olive oil.

How to make Stuffed Eggplant with shrimp step by step

  1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms..
  2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp..
  3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled..
  4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside..
  5. Use the same skillet, add olive oil, Shallot and garlic.
  6. Add Oyster, water and cooking wine. Mix well and bring it to boil.
  7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes.
  8. Remove eggplants from the pan.
  9. Add water to corn starch and add to the sauce.
  10. Top each eggplant with the sauce.