Stuffed Eggplant with shrimp
Stuffed Eggplant with shrimp

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed eggplant with shrimp. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Eggplant with shrimp is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Stuffed Eggplant with shrimp is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have stuffed eggplant with shrimp using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Eggplant with shrimp:
  1. Make ready 1 Large Organic Eggplant
  2. Get 8 Medium Shrimp
  3. Take 1 organic egg
  4. Take 1/2 tsp Himalayan pink salt
  5. Get 1 tbsp Organic all purpose flour
  6. Get 1/4 tsp white pepper
  7. Get 2 tbsp corn starch
  8. Make ready 4 tbsp water
  9. Make ready 2 tbsp oyster sauce
  10. Get 1 tbsp cooking wine
  11. Take 4 tbsp cooking olive oil
Steps to make Stuffed Eggplant with shrimp:
  1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.
  2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.
  3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
  4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside.
  5. Use the same skillet, add olive oil, Shallot and garlic
  6. Add Oyster, water and cooking wine. Mix well and bring it to boil
  7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes
  8. Remove eggplants from the pan
  9. Add water to corn starch and add to the sauce
  10. Top each eggplant with the sauce

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