Shrimp Stuffed Eggplant

If you can’t find eggplant, this is wonderful in zucchini, too!

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.

Step: 3

Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.

Step: 4

Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.

Step: 5

Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Per Serving: 521 calories; protein 29.3g; carbohydrates 24.2g; fat 36.2g; cholesterol 222.9mg; sodium 520.1mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .