Shrimp Stuffed Eggplant

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 large eggplants
  • 6 tablespoons (¾ stick) butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely minced
  • 1 green pepper, cored, seeded, and finely chopped
  • 2 ribs celery, finely chopped
  • ½ cup finely chopped parsley
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
  • 1 cup cooked shrimp, coarsely chopped
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon Worcestershire sauce
  • teaspoon cayenne pepper
  • 2 eggs
  • 4 slices very dry toast
  • ¼ cup Parmesan cheese


  1. Preheat the oven to 350 degrees.

  2. Split the eggplants in half and scoop out the flesh from each center, leaving a shell about ¼ inch thick for refilling. Drop the eggplant flesh into boiling salted water and cook until tender, about 5 minutes. Drain the eggplant in a colander. Cover the eggplant shells with boiling water and let stand for 5 minutes. Drain.

  3. Melt half the butter and cook the onion, garlic, green pepper, and celery until onion is translucent. Add the eggplant flesh, parsley, thyme, shrimp, salt, pepper, Worcestershire sauce, and cayenne.

  4. Add the eggs to the eggplant mixture. Cook, stirring, for about 5 minutes. Fill the eggplant shells with the mixture.

  5. Make crumbs with the toast, using a grater or an electric blender, and sprinkle them over the filled eggplants. Melt the remaining butter and pour over the eggplants. Bake for 20 to 30 minutes. Sprinkle with Parmesan cheese. Serve hot.