Grilled Shrimp And Eggplant Appetizers

By Florence Fabricant

Updated October 11, 2023

Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4(23)
Comments
Read comments

Featured in: FOOD; Imagination (and Attention) at the Grill

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 4 slender eggplants, each about 4 ounces (see note)

  • 5 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 1 tablespoon soy sauce

  • 1 tablespoon lemon juice

  • 16 jumbo shrimp, shelled and de-veined

  • 3 tablespoons hoisin sauce

  • 4 scallions, very finely minced

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 22 milligrams cholesterol; 150 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 354 milligrams sodium; 3 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.

  2. Step 2

    Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.

  3. Step 3

    Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.

  4. Step 4

    Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.

  5. Step 5

    Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared. Do not overcook. String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear. Do not overcook.

  6. Step 6

    Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion. Place a grilled shrimp on each eggplant slice and roll the eggplant around it. Skewer with a toothpick and serve.

Tip

  • Slender eggplants are sometimes called Japanese eggplants. One regular eggplant weighing about one pound sliced vertically can also be used for this recipe but each slice will also have to be halved lengthwise.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
23 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Amy Salfi

Can I make these in advance and bring room temperature to a picnic? Or should they be served hot?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.