Prawn Stuffed Eggplant

    (183)
    1 hour 15 minutes

    Prawns and basil make a delicious stuffing for baked eggplant. Serve as a healthy but filling main dish accompanied by risoni and a green salad.


    171 people made this

    Ingredients
    Serves: 2 

    • 1 eggplant, halved lengthwise
    • 1/2 cup (125ml) olive oil, divided
    • 1 teaspoon salt and pepper to taste
    • 8 medium prawns - peeled, deveined and chopped
    • 1/8 cup chopped fresh basil
    • 2 cloves garlic, chopped
    • 1/2 cup (125ml) white wine
    • 1 cup (125g) breadcrumbs
    • 1/2 cup (60g) grated parmesan cheese, divided

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Scoop out the flesh of the eggplant, chop and reserve. Coat shells with olive oil and season with salt and pepper; set aside.
    2. Heat 1/4 cup (65ml) olive oil in a large, deep frypan over medium high heat. Saute prawns, basil and garlic until prawns turn pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine and cook 5 minutes.
    3. Transfer to a large bowl and mix in the breadcrumbs and 1/4 cup (30g) parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells and sprinkle top with remaining parmesan cheese.
    4. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

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    Reviews and Ratings
    Global Ratings:
    (183)

    Reviews in English (146)

    by
    173

    I really enjoyed this recipe! I halved the amount of breadcrumbs, doubled the amount of shrimp and of garlic, and added some mushrooms. It was delicious! Definitely a recipe you can play with to suit your own tastes. And it reheats well too!  -  26 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    98

    A little tweaking, and this dish tasted just like my favorite dish at the red bar in grayton beach, florida! less breadcrumbs (about half), add onions, a little more garlic & shrimp, add a little thyme- and this was the best eggplant dish i've ever eaten- divine! this recipe is great for those who love to cook because you can adjust to suit your taste... thanks for a great recipe!  -  14 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    83

    This is a great recipe with a huge amount of flavor; it is easy to make and very versatile. I followed the recipe as stated, except for the following additions. I chopped a medium size onion, a small red, and a small green bell pepper, and sauteed them before I added the rest of the ingredients. I also added thyme and extra garlic, and I used one cup of bread crumbs instead of two. Everyone loved it, and I will definitely be making this again. Thanks for sharing the recipe.  -  24 May 2006  (Review from Allrecipes USA and Canada)

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