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You know I adore eggplant.  I don’t think I’ve ever met an eggplant dish I didn’t love.  I’ve been thinking about stuffed eggplant, so I decided that today was the day.  I was heading down the vegetarian path, adding lentils to give us that meaty texture.  Then, I took another path….This was an evolution.  It’s not where I intended to go, but I’m really glad I went down the creamy shrimp path.  This is a complete meal, but a simple mixture of greens, heavy with arugula, drizzled with good oil and a just a sprinkle of balsamic vinegar.

The first thing you have to do is prepare the eggplant.  Use a good sharp paring knife and make a cut around the edge, leaving about 1/4-inch of flesh.  Be careful not to pierce the skin if you can. Tear the flesh out each half, but leave about 1/4-inch of flesh throughout.  Sprinkle each half with salt.  I place both halves in a cast iron skillet; set aside. Coarsely chop the removed eggplant flesh, the leeks, bell peppers and garlic.  Mix them all together.  Heat the oil in a sauté pan.  Add the veggies; sprinkle with salt.  Sauté over medium heat, stirring frequently, until softened, about 4-5 minutes.  Add the spices, oregano, and the first amount of wine.  Stir and continue to sauté for 2 minutes, or until the liquid just evaporates.  You don’t want it to be dry.  Remove the pan from the heat, pour in the heavy cream, add the shrimp and the parmesan.  Stir until completely combined.  Preheat the oven to 350°F.  Divide the shrimp mixture evenly between the eggplant halves.  Sprinkle with additional parmesan and paprika.  Drizzle 1-2 tablespoons of dry wine over the each half.  Pour water around the eggplant halves to a depth of a little less than 1/2-inch.  Place the pan in the oven and bake for 30 minutes.  Pull the pan from the oven and turn the broiler to HIGH.  Remember the handle is hot!  Place 2-3 strips of the bacon on each half.  Slide the pan under the broiler; broil for 1-2 minutes or until the bacon is crisp and browned.  Remove the pan from the oven and let stand for about 5 minutes.  Serve, sprinkled with chives.  Next time I think I’ll add either pine nuts or chopped, toasted walnuts.  I like shrimp and nuts…I think it’s the juxtaposition of textures.  Then of course, there’s the flavor…yum!

Creamy Shrimp-Stuffed Eggplant with Bacon

  • Servings: 2-4
  • Difficulty: Moderate
  • Print

  • 2 large eggplant, top removed and cut in half lengthwise
  • 2 tablespoons olive oil
  • 3/4 cup sliced leeks or onions
  • 1/2 cup chopped bell peppers
  • 6 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 teaspoons Hungarian paprika
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1/2 pound cleaned shrimp, cut into chunks if necessary
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  • 3 tablespoons dry white wine or sherry
  • 4-6 strips pre-cooked bacon
  • Snipped chives, for garnish

Using a sharp paring knife, carefully cut around the edge of each eggplant half.  Tear the flesh out each half, leaving about 1/4-inch of flesh throughout.   Try not to pierce the skin and you so this.  Sprinkle each half with salt; place in an oven-proof pan; set aside.  (I use a cast iron skillet.)

Coarsely chop the removed eggplant flesh.  Chop the leeks, bell peppers and garlic.  Heat the oil in a sauté pan.  Add the veggies and give them a good sprinkle of salt.  Sauté over medium heat, until softened, about 4-5 minutes.  Add the spices, oregano, and the first amount of wine.  Sauté for 2 minutes, or until the liquid just evaporates.  Remove from the heat; add the heavy cream, the shrimp and the parmesan.  Stir until completely combined.

Preheat the oven to 350°F.  Divide the mixture evenly between the eggplant halves.  Sprinkle with additional parmesan and paprika.  Drizzle 1-2 tablespoons of dry wine over the each half.  Pour water around the eggplant halves to a depth of a little less than 1/2-inch.  Place the pan in the oven.  Bake for 30 minutes.  Remove the pan from the oven.  Turn the broiler to HIGH.  Place 2-3 strips of the bacon on each half.  Place the pan under the broiler; broil for 1-2 minutes or until the bacon crisps and browns.  Remove from the oven; let stand for 5 minutes.  Serve, sprinkles with chives, with a simple salad.

Creamy Shrimp-Stuffed Eggplant with Bacon Recipe©Marcia Lahens 2019.  All rights reserved.

I have another eggplant, so maybe today I’ll make eggplant stuffed with good stuff and lentils, too….