Recipe: Appetizing Stuffed Eggplant with shrimp

Recipe: Appetizing Stuffed Eggplant with shrimp Delicious, fresh and tasty.

Stuffed Eggplant with shrimp. Basil and shrimp stuffed eggplant is out of this world! Serve as a filling main dish accompanied by orzo and a green salad. Reviews for: Photos of Stuffed Eggplant with Shrimp and Basil.

Stuff shells and put in oven proof dish.

Serve with a salad and good French or Italian bread.

In this shrimp stuffed eggplant, the eggplant is filled with a shrimp paste.

You can cook Stuffed Eggplant with shrimp using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Stuffed Eggplant with shrimp

1. It’s 1 of Large Organic Eggplant.

2. You need 8 of Medium Shrimp.

3. It’s 1 of organic egg.

4. You need 1/2 tsp of Himalayan pink salt.

5. Prepare 1 tbsp of Organic all purpose flour.

6. You need 1/4 tsp of white pepper.

7. You need 2 tbsp of corn starch.

8. Prepare 4 tbsp of water.

9. You need 2 tbsp of oyster sauce.

10. Prepare 1 tbsp of cooking wine.

11. It’s 4 tbsp of cooking olive oil.

Afterwards, the slices are fried, steamed then coated in a delicious sauce.

This shrimp stuffed eggplant is another dim sum dish that I love.

It is no surprise to me because I grew up eating a lot of eggplant since a young age.

This recipe is part of our collection of Fried & Baked Dim Sum Dishes.

Stuffed Eggplant with shrimp step by step

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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Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp.

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Who can resist the luxurious purple of a ripe eggplant?

Set off by the bright red bell peppers and a garnish of fresh cilantro, the eggplant "shell" of this dish looks almost too good to eat - a perfect centerpiece for impressing a special guest.