How to Cook Shrimp Stuffed Eggplant Rolls in Easy Steps

Updated
2 min read

Shrimp stuffed eggplant rolls –Today, I’m excited to share a delightful recipe for Shrimp Stuffed Eggplant that brings a burst of flavor and a touch of elegance to your table. This dish is not only delicious but also a fantastic way to incorporate seafood and vegetables into your meal. Perfect for dinner parties or a cozy night in, let’s dive into the details!

Discovering Shrimp Stuffed Eggplant

The combination of tender eggplant and juicy shrimp creates a mouthwatering experience that’s sure to impress your family and friends. It’s surprisingly easy to prepare, and the presentation is simply stunning. So, grab your apron, and let’s get cooking!

Shrimp Stuffed Eggplant

Ingredients

Here’s what you’ll need for this scrumptious dish:

  • 2 medium eggplants
  • 1 pound of shrimp, peeled and deveined
  • 1 cup cooked rice (white or brown)
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Fresh basil for garnish

Instructions

Follow these easy steps to create your Shrimp Stuffed Eggplant:

  1. Preheat your oven to 375°F (190°C).
  2. Start by cutting the eggplants in half lengthwise and scoopping out the pulp, leaving about half an inch of flesh in the skins. Chop the removed pulp and set it aside.
  3. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onions are translucent.
  4. Next, add the chopped eggplant pulp and cook for about 5 minutes, until it softens.
  5. Stir in the diced tomatoes, oregano, crushed red pepper flakes (if using), salt, and pepper. Let this mixture simmer for another 5 minutes.
  6. In a large bowl, combine the sautéed mixture with the cooked rice and shrimp. Mix well until everything is evenly coated.
  7. Fill the eggplant halves with the shrimp and rice mixture. Top each half with shredded mozzarella cheese.
  8. Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the shrimp are cooked through and the cheese is bubbly and golden.
  9. Once done, remove from the oven and let them cool for a few minutes before garnishing with fresh basil.

And there you have it—a beautiful dish that’s as delightful to eat as it is to look at! Enjoy your Shrimp Stuffed Eggplant with a side of your favorite salad or crusty bread for a complete meal that will leave you and your guests wanting more.