Eggplant Stuffed With Creole Shrimp

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 1/2-inch pieces
• 1 egg, lightly beaten
• ½ cup dried fine bread crumbs, freshly made
• 1 teaspoon fresh ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    409 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 51 grams protein; 332 milligrams cholesterol; 1719 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 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.
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.
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.
4. Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
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.

2 hours