Eggplant Stuffed With Creole Shrimp

Name: Eggplant Stuffed With Creole Shrimp
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 medium eggplants; 1 ½ teaspoons salt; 2 teaspoons olive oil; 1 red onion, peeled and minced; 2 cloves garlic, peeled and minced; ½ teaspoon cayenne pepper; 2 tablespoon fresh thyme leaves; 1 bay leaf; 1 teaspoon Tabasco sauce; ½ pound smoked ham, minced; 1 red bell pepper, seeded, deveined and diced; 1 large ripe tomato, peeled, cored, seeded and diced; 1 ½ pounds medium shrimp, peeled, cleaned and cut into ½-inch pieces; 1 egg, lightly beaten; ½ cup dried fine bread crumbs, freshly made; 1 teaspoon fresh ground pepper

By Molly O’Neill

Published August 22, 1992

Total Time: 2 hours
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Essential Eggplant

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Ingredients

Yield:Four servings

2 medium eggplants
1 ½ teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
½ teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
½ pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 ½ pounds medium shrimp, peeled, cleaned and cut into ½-inch pieces
1 egg, lightly beaten
½ cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Ingredient Substitution Guide

Preparation

Step 1
Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about ½ inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
Step 2
Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
Step 3
Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
Step 4
Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and ¾ cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
Step 5
Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.