Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, stuffed eggplant. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders! Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
Stuffed Eggplant is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Stuffed Eggplant is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have stuffed eggplant using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Stuffed Eggplant:
- Get 1 eggplant
- Get 1/2 lb shrimp
- Make ready 1 tomato
- Get 1/2 cup pasta sauce
- Prepare 1 spring onion
- Get 1 tsp crushed garlic
- Take 1/4 green pepper
- Make ready 1/4 cup Panko
- Get 1/2 cup shredded cheddar cheese
- Get 1 basil leaf
- Make ready pinch salt and pepper
- Take 3 dash onion & garlic powder
- Get 1/4 cup olive oil
The flavor is rich and unique, but the ingredients are simple and accessible. This easy stuffed eggplant recipe begins with tender roasted eggplant halves that are filled with a simple vegan Mediterranean stuffing with couscous, chickpeas, tomatoes, and fresh herbs. Great as a vegetarian main or as a side next to your favorite protein. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
Steps to make Stuffed Eggplant:
- Pre heat oven 350°. Cut eggplant in half and scrap out the meat. I used a ice cream scooper and a knife
- Microwave eggplant meat for 2mins. Place both halves on a baking sheet and drizzle some olive oil into eggplant shell and place in broiler for less than 2mins. Remove and place to the side
- Cut shrimp into 2/3 pieces each. Season with 1 dash each of garlic and onion powder. Save the rest for later
- In pan put butter and cook shrimp until pink. Remove shrimp had remaining olive oil and cook the crushed garlic, onions, and green pepper. After about 2 mins and eggplant meat and cook until it softens up.
- Add remaining ingredients minus cheese and panko. Cook for about 5 mins and then add the cooked shrimp
- Mix well, cook for 2 mins and then transfer entire mixture to both halves. Sprinkle cheese and then Panko on top. Cover with foil and Place in oven for 30mins. Remove foil increase temp to 375/400° and bake for additional 10/25 mins, until panko is brown. Let it cool and ENJOY!
Great as a vegetarian main or as a side next to your favorite protein. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. This is vegetarian comfort food at its finest. It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed dinner you'll quickly fall in love with.
So that’s going to wrap it up for this exceptional food stuffed eggplant recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
