Go Back
+ servings
Shrimp Stuffed Eggplant Recipe
Print Pin
5 from 2 votes

Shrimp Stuffed Eggplant Recipe

Shrimp, fresh spices and delicious vegetables transform this regular eggplant into an amazing Paleo dish.
Course Side Dish
Cuisine Thai
Keyword eggplant, shrimp, stuffed
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 245kcal
Cost 15

Ingredients

Instructions

  • Preheat your oven to 400F.
  • Take the eggplant and cut it into 2 pieces lengthwise. Make a series of parallel cuts, taking care not to cut through the skin. Brush the eggplant (cut sides) with ½ tbsp. of olive oil on each side.
    1 eggplant, 3 tbsp. olive oil
  • Place the eggplants cut side down on a roasting pan and brush the skin with ½ tbsp. olive oil and bake for 15 minutes. Turn over after the initial 15 minutes and cook again for 15 to 20 minutes or until the flesh is tender. Remove from oven and reduce the heat to 350 F.
  • In a small skillet, heat the remaining olive oil over medium heat. Add the ginger, garlic, and red pepper, and cook for two minutes. Add the green onions and the cilantro and cook for another 2 to 3 minutes. Transfer to a medium bowl.
    1 red bell pepper, 1 tbsp. fresh ginger, 1 tbsp. fresh garlic, ½ cup green onions, ¼ cup fresh cilantro
  • Once the eggplant is cool enough, scoop out the pulp leaving the skin intact, and chop the eggplant pulp.
  • In the bowl containing the red bell pepper mixture, add the chopped eggplant, the shrimp, the beaten egg, the fish sauce, and the 2 tbsp. curry paste and stir.
    12 oz. peeled raw shrimp, 2 tbsp. red curry paste, 1 tbsp. fish sauce, 1 large egg
  • Insert the mixture evenly in the eggplant and place back in the oven for about 30 min until the stuffing is firm.
  • Garnish with cilantro leaves and serve.

Nutrition

Calories: 245kcal | Carbohydrates: 12g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 178mg | Sodium: 414mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2374IU | Vitamin C: 45mg | Calcium: 102mg | Iron: 2mg