Stuffed Eggplant with River Shrimp
PREP TIME: 1 1/2 Hours

This dish is most commonly eaten as an entree. However, try cutting it into vegetable-size portions and serving in place of a potato dish.


  • 3 medium-sized eggplants, split lengthwise
  • 2 eggplant, peeled and cubed
  • 4 cups river shrimp tails
  • 1/4 pound butter
  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup garlic, minced
  • 1/2 cup tomatoes, diced
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 cup rich chicken stock
  • salt and cracked black pepper to taste
  • 1 1/2 cups seasoned Italian breadcrumbs
  • 3/4 cup grated Parmesan cheese

Pre-heat oven to 375 degrees F. Boil all eggplant in lightly salted water until tender. Remove and cool under tap water. Using a metal spoon, scrape meat from inside of the halved eggplants, being careful not to tear the shell. Save the shells to be stuffed later. Add this scraped meat to the uncooked cubed eggplant and set aside. The cubed eggplant has been added to ensure that enough vegetable will be available at the time of stuffing. In a four-quart sauce pot, melt butter over medium-high heat. Sauté onions, celery, bell pepper, garlic and tomatoes approximately 10-15 minutes or until vegetables are wilted. Add ground pork and ground beef and slow cook until golden brown and each grain of meat is well separated. Add small amounts of chicken stock, should the meat mixture become too dry during cooking. When mixture is browned, add eggplant and continue to cook an additional 30 minutes until vegetables, meat and eggplant are well blended. Remove from heat and season to taste using salt and cracked black pepper. Gently fold in river shrimp and sprinkle breadcrumbs into the mixture to absorb most of the liquid. Using a metal cooking spoon, stuff shells with cooked eggplant mixture, dividing equally between the six shells. Sprinkle additional breadcrumbs and Parmesan cheese on top of stuffed eggplant and place on baking pan. Bake until breadcrumbs and cheese are golden brown.

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