Description
Indulge in these vibrant Garlic Parmesan Shrimp Stuffed Eggplant Boats, filled with succulent shrimp, garlic, and parmesan cheese nestled in tender roasted eggplant.
Ingredients
Scale
- 2 medium eggplants
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup cooked quinoa or rice
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out some flesh to create boats.
- Brush the eggplant halves with olive oil and place them on a baking sheet.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the shrimp, Italian seasoning, salt, and pepper. Cook until the shrimp is pink and cooked through (about 3-5 minutes).
- Stir in cooked quinoa or rice and half of the Parmesan cheese.
- Fill the eggplant boats with the shrimp mixture, then sprinkle remaining Parmesan cheese on top.
- Bake in the oven for 25-30 minutes, or until eggplants are tender.
- Garnish with chopped parsley before serving.
Notes
You can prepare the filling a day ahead. Store it in the fridge until you’re ready to stuff the eggplants.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg