Rating: 4 stars
5 Ratings
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  • 4 star values: 3
  • 3 star values: 1
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  • 1 star values: 0

You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.

Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

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Yield:
6 servings (serving size: 1 stuffed eggplant half)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.

  • Reduce oven temperature to 350°.

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.

  • Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.

Nutrition Facts

203 calories; calories from fat 27%; fat 6.2g; saturated fat 2g; mono fat 2.8g; poly fat 0.9g; protein 15.5g; carbohydrates 23.3g; fiber 0.8g; cholesterol 68mg; iron 2mg; sodium 444mg; calcium 142mg.
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