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Stuffed Eggplant

Flavors.of.Asia's picture
Ingredients
  Eggplants 2 Small
  Oil 3⁄4 Cup (12 tbs)
  Shrimp 1⁄2 Pound, raw, shelled, deveined and diced
  Finely chopped onions 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm)
  Dried ground chili peppers 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Anchovy paste 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Wash and halve the eggplants lengthwise, then scoop out half of the pulp, coarsely chop and reserve the shells.
2) Preheat the oven to 325°F.

MAKING
3) In a skillet, saute the chopped eggplant, shrimp, onions and garlic in 2 tablespoons oil for 5 minutes.
4) Stir in the chili peppers, turmeric, salt and anchovy paste, mix thoroughly.
5) In a baking pan, pour rest of the oil and water, place the eggplants shells and spoon the shrimp mixture.
6) Cover with an aluminum foil and bake in the preheated oven for 1 hour, uncover and bake for the last 10 minutes.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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