Shrimp Stuffed Eggplant (Aubergine)


  • 1 medium eggplant, per 2 servings
  • 1 medium onion
  • 1 garlic clove
  • ½ cup small raw shrimp
  • ¼ cup fresh basil, chopped
  • 2 tablespoons breadcrumbs, as needed
  • ½ cup swiss cheese, shredded (optional)

1 Cut each eggplant it half, cutting through the stem and down its length. 2 Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell. 3 Use a spoon to scoop out cubes of eggplant pulp. 4 Place shells in an oven preheated to 350 while preparing the fill...

View full recipe at SpringPad


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