Imagine a dish that combines the delicate sweetness of succulent shrimp and crab with the rich, creamy texture of roasted eggplant - a culinary masterpiece that transforms ordinary ingredients into an extraordinary Southern-inspired feast. This Shrimp and Crab Stuffed Eggplant isn't just a recipe; it's a flavor explosion that will transport your taste buds to a coastal paradise, making your dinner guests wonder how you became such a kitchen wizard!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 lb shrimp, peeled and deveined
- 1/2 lb crab meat
- 1 cup breadcrumbs
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- Cut the eggplants lengthwise in half. Using a spoon, carefully scoop out the inner flesh, leaving a 1/2-inch thick shell. Chop the scooped eggplant flesh and set aside.
- Brush the eggplant shells with olive oil, season with salt and pepper. Place cut-side up on the prepared baking sheet and roast for 15 minutes to soften.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add chopped shrimp and cook for 2-3 minutes until they start to turn pink.
- Incorporate the crab meat, reserved chopped eggplant, breadcrumbs, and chopped parsley. Mix thoroughly.
- Season the mixture with salt and pepper to taste. Remove from heat.
- Fill each roasted eggplant shell generously with the seafood stuffing mixture.
- Return stuffed eggplants to the oven and bake for an additional 20-25 minutes until the top is golden brown and crispy.
- Remove from oven, let cool for 5 minutes, then serve hot as a main course.
Tips
- Choose fresh, firm eggplants with smooth, glossy skin for the best texture and flavor.
- When scooping out eggplant flesh, be gentle to maintain a sturdy shell for stuffing.
- Pat shrimp and crab meat dry before cooking to prevent excess moisture in the stuffing.
- Use fresh herbs if possible - they'll elevate the overall taste of the dish.
- Don't overcook the seafood; it should be just barely pink to maintain its tender texture.
- For extra richness, consider adding a sprinkle of grated Parmesan cheese on top before the final bake.
- Serve immediately after cooking to enjoy the crispy top and hot, flavorful filling.
Nutrition Facts
Calories: 295kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 157mg
