Shrimp Stuffed Eggplant

Name: Shrimp Stuffed Eggplant
Yield: Four to six servings.
Ingredients: ½ cup finely chopped parsley; 2 eggs; Salt and freshly ground black pepper to taste; 1 clove garlic, finely minced; 1 cup cooked shrimp, coarsely chopped; 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme; 2 ribs celery, finely chopped; 1 onion, finely chopped; 6 tablespoons (¾ stick) butter; 2 large eggplants; ⅛ teaspoon cayenne pepper; 1 teaspoon Worcestershire sauce; ¼ cup Parmesan cheese; 4 slices very dry toast; 1 green pepper, cored, seeded, and finely chopped

Preparation info

Four to six
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

2 large eggplants
6 tablespoons (¾ stick) butter
1

Dinner
Pescatarian
Spicy
Gluten-free

Method

Preheat the oven to 350 degrees.
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 s