27750 Shrimp-Stuffed Eggplant–Hacked with notes 45 minutes 20 minutes 4 servings (1 serving = 1 stuffed eggplant half) Thu Sep 17 14:15:34 -0700 2009 Thu Sep 17 14:15:34 -0700 2009 Easy Hack http://www.chow.com/recipes/27750 Thu, 17 Sep 2009 21:15:34 GMT NOTES: (1) When the stuffing is cooking in the pan, toss the eggplant halves in the oven with a little olive oil and salt to start it baking.

(2) Gouda isn’t required… Gruyère (cheese) is great and Parmesan would be too.

(3) To prepare the eggplant, salt it while you work on prep of other ingredients. After you’re preped, rinse salt and squeeze out excess water.

A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant (try Whole Foods or your local farmer’s market), but tastes delicious either way! The fresh seafood and smoky gouda flavors meld delightfully with the eggplant for a filling, healthy meal that takes only a few minutes to prepare.

Also try substituting (or supplementing with) lump crab meat or fresh chopped scallops.

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  • Preheat oven to 350º. Spray a medium-sized casserole dish with non-stick spray.
  • Remove flesh from eggplant with a spoon. Chop flesh into small cubes and reserve. Rub the inside and outside of the cleaned eggplant halves with a light coat of olive oil and place in the casserole dish for filling later.
  • Heat 1/4 c. olive oil in a medium-sized skillet over medium-high heat. Once the oil is thoroughly heated, add the onion. Saute until slightly translucent, about 5 minutes.
  • Add shrimp & salt to skillet and cook until slightly pink, about 2-3 minutes.
  • Reduce heat to medium and add eggplant, garlic, and white wine to the shrimp, stirring frequently. Cook for about 5 minutes, or until eggplant begins to get tender. Add breadcrumbs and stir for about 45 seconds, then remove from heat. (If mixture appears too dry, add more white wine before removing from heat. If too wet, add more breadcrumbs.)
  • Add the shredded gouda, fresh basil, and pepper to the shrimp mixture. Fill eggplant shells evenly with this mixture.
  • Bake at 350º for 20-25 minutes, or until the eggplants are tender. Serve with a fresh basil leaf and gouda slices on top for a polished (and delicious!) appearance.
    • ]]>     http://www.chow.com thesladev 50 Main 2 baby eggplants, halved lengthwise

    ]]>     1/3 lb. fresh shrimp, peeled & chopped

    ]]>     1 small yellow onion, chopped

    ]]>     4 garlic cloves, minced

    ]]>     1/2 c. dry white wine

    ]]>     1/4 c. fresh, roughly-chopped basil

    ]]>     1/2 c. good-quality smoked gouda cheese, shredded (OR Gruyère cheese is good…as would Fresh Parmesan)

    ]]>     1/4 c. plain breadcrumbs

    ]]>     salt and pepper, to taste

    ]]>     garnish: extra slices of gouda, whole basil leaves

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