Photo: Dana DeVolk
Stuffed Eggplant with Shrimp and Basil
9 ingredients
30 min + 45 min
2 servings
openrecipes
"Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad."
Estimated Nutrition (whole recipe, rough)
854
Calories
48g
Protein
23g
Fat
108g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant, halved lengthwise
- 1/2 cup olive oil, divided
- salt and pepper to taste
- 8 medium shrimp - peeled, deveined and chopped
- 1/8 cup chopped fresh basil
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes