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Eggplant with Shrimp
Eggplant with Shrimp

Eggplant with Shrimp

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 pounds small (20 – 25/lb) shrimp
note: 1 pound crab meat added to this is wonderful.
4 large (about 1 lb. each) eggplants (mirliton is great to use in this recipe too instead of eggplant)
3 large yellow onions
4 ribs celery
1 bunch green onions
1/2 cup olive oil
6 cloves garlic
2 cups seasoned bread crumbs
Salt, black & red pepper, oregano, basil etc.
1/2 cup grated parmesan cheese
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Let's Make It
Peel shrimp and set aside. Boil shrimp heads and shells in two quarts of salty water for stock. Remove heads and peels and then return stock to stove. Peel eggplant and cut into 3/4-inch cubes. Boil eggplant in shrimp stock until tender (10 minutes). Pour off stock and let eggplant drain.
Chop onions, celery and green onion bottoms. Heat olive oil in large pot until very hot.
Saute onions and green onion bottoms. Add celery and continue to saute until all are limp. Crush garlic into sautéing mixture and stir in well. Add shrimp and stir in well to coat with mixture. Reduce to medium heat and let simmer for about fifteen minutes.
Preheat oven to 350 degrees F. Squish up eggplant and add to mixture with shrimp. Add bread crumbs and what ever seasoning you prefer, salt, black & red pepper, oregano, basil, etc. And mix it all up.
Transfer from pot to baking dish. Sprinkle top with bread crumbs and parmesan. Bake for about 20 minutes until crumbs are toasted.
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