Cheesy Shrimp-Stuffed Eggplant Boats
Originally shared with me in the 1980s by my Dad, who managed a club restaurant and shared an amusing tale about a notoriously grumpy customer being won over by this dish. This recipe has been lovingly adapted over the years to offer a savory combination of shrimp, aromatic vegetables, and herbs, all nestled in tender eggplant shells. Perfect as a comforting vegetable-based entree, these eggplant boats are complemented beautifully with a fresh salad and crusty bread.
2
Servings
N/A
Calories
8
Ingredients
Ingredients
medium eggplant
1 (halved and hollowed out)
medium onion
1 (chopped)
garlic clove
1 (minced)
small raw shrimp
0.5 cup (cleaned and chopped)
fresh basil
0.25 cup (chopped)
breadcrumbs
2 tablespoons (as needed)
salt and pepper
to taste (n/a)
swiss cheese
0.5 cup (shredded, optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Cut each eggplant in half, slicing from the stem through the length.
3
Score the eggplant flesh with criss-cross slices, being careful not to cut through the shell (leave about 1/4 inch).
4
Scoop out the eggplant cubes with a spoon, leaving the shells intact.
5
Place the empty shells in the preheated oven or submerge them in boiling water until they become slightly tender yet still firm enough to hold the filling.
6
Heat a small amount of oil in a skillet over medium heat. Add the onions and garlic, sautéing until they become transparent, about 3-5 minutes.
7
Add the eggplant pulp to the skillet, cooking until it becomes soft and tender, approximately 5 minutes.
8
Stir in the shrimp, cooking until they just turn pink, about 5 minutes.
9
Mix in the chopped basil and breadcrumbs, stirring until the mixture is firm but not overly dry. Season with salt and pepper to taste. Stir in shredded cheese at this point if using, or reserve for topping.
10
Generously fill each eggplant shell with the prepared shrimp filling.
11
Place the stuffed eggplant halves in an ovenproof dish and bake in the oven for an additional 10-15 minutes, or until the filling is hot and the cheese is melted and bubbly.
12
Optionally sprinkle with extra cheese before serving, if desired.
13
Serve hot with a side salad and slice of French or Italian bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Shrimp-Stuffed Eggplant Boats?
They are a savory, comforting vegetable-based entree featuring a mixture of shrimp, aromatics, and herbs baked inside tender eggplant shells.
How many servings does this recipe provide?
This recipe is designed to yield 2 servings.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should I cut the eggplant?
Cut each eggplant in half lengthwise, slicing from the stem through the entire length.
What is the best way to remove the eggplant flesh?
Score the flesh with criss-cross slices without cutting through the skin, then scoop the cubes out with a spoon.
How thick should the eggplant shell be?
You should leave about 1/4 inch of flesh to ensure the shell remains firm enough to hold the filling.
Do I need to pre-cook the eggplant shells?
Yes, place the empty shells in the oven or submerge them in boiling water until they are slightly tender.
What aromatics are used in the filling?
The recipe uses one medium chopped onion and one minced garlic clove.
How long do I sauté the onions and garlic?
Sauté the onions and garlic in a skillet for approximately 3 to 5 minutes until they become transparent.
When do I add the eggplant pulp to the pan?
Add the scooped eggplant pulp to the skillet after the onions and garlic have become transparent.
How long does the eggplant pulp take to cook?
Cook the pulp for about 5 minutes until it becomes soft and tender.
What type of shrimp is best for this recipe?
Use 0.5 cup of small raw shrimp that have been cleaned and chopped.
How long should I cook the shrimp?
Cook the shrimp for about 5 minutes until they just turn pink.
What herb is used for seasoning?
The recipe calls for 0.25 cup of fresh chopped basil.
What is the purpose of the breadcrumbs?
The 2 tablespoons of breadcrumbs help the mixture reach a firm consistency without being overly dry.
What kind of cheese is recommended for the topping?
The recipe recommends using 0.5 cup of shredded Swiss cheese.
When is the cheese added?
You can stir the cheese directly into the filling mixture or reserve it to use as a topping before baking.
How long is the final bake time?
The stuffed eggplant boats should bake for an additional 10 to 15 minutes.
How do I know when the dish is finished?
The dish is ready when the filling is hot throughout and the cheese is melted and bubbly.
What are the recommended side dishes?
This dish is best served with a fresh side salad and a slice of crusty French or Italian bread.
Can I boil the shells instead of baking them?
Yes, the instructions allow for submerging the shells in boiling water as an alternative to pre-baking.
Is this recipe a main course or a side?
It is intended to be a vegetable-based entree or main dish.
What is the origin of this recipe?
It was shared by the author's father in the 1980s while he managed a club restaurant.
What seasoning is suggested?
The filling should be seasoned with salt and pepper to taste.
Should the shrimp be cooked before adding to the pan?
No, the recipe specifies using raw shrimp which are then cooked in the skillet with the vegetables.
How many ingredients are in this recipe?
There are 8 main ingredients: eggplant, onion, garlic, shrimp, basil, breadcrumbs, salt/pepper, and swiss cheese.
What texture should the filling have?
The filling should be firm but not overly dry.
Can I add extra cheese?
Yes, you can optionally sprinkle extra cheese before serving if desired.
What size eggplant should I use?
The recipe specifies one medium-sized eggplant.
Is the cheese mandatory?
The Swiss cheese is listed as an optional ingredient, though it is a key part of the flavor profile.