Seafood Stuffed Eggplant Aubergine Recipe

How to Make Seafood Stuffed Eggplant Aubergine

1. Preheat oven to 425°F (220°C).
2. Cut each eggplant in half lengthwise. Score the cut side of each eggplant half in a crisscross pattern.
3. Lightly coat the cut sides of the eggplant halves with cooking spray.
4. Place eggplant halves, cut sides down, on a baking sheet.
5. Bake for 10 minutes.
6. Turn eggplant halves over and bake for an additional 10 minutes, or until tender.
7. Remove from oven and let cool for 10 minutes.
8. Carefully scoop out the eggplant pulp, leaving a 1/2-inch shell.
9. Place eggplant shells on a baking sheet coated with cooking spray.
10. Finely chop the reserved eggplant pulp and set aside.
11. Reduce oven temperature to 350°F (175°C).
12. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
13. Add 1/2 cup chopped ham, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, and 2 cloves minced garlic.
14. Sauté for 5 minutes.
15. Add the reserved eggplant pulp and 1/4 cup beer.
16. Cook for 10 minutes, or until most of the liquid evaporates, stirring occasionally.
17. Stir in 1 pound cooked shrimp.
18. Cook for 1 minute.
19. Remove from heat.
20. In a food processor, pulse 1/2 cup bread until coarse crumbs form.
21. Add breadcrumbs, 3 tablespoons grated Parmesan cheese, 2 tablespoons chopped green onions, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh tarragon, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggplant mixture.
22. Stir gently to combine.
23. Mound about 1/2 cup of the shrimp mixture into each eggplant shell.
24. Sprinkle each with 1 1/2 teaspoons of Parmesan cheese.
25. Bake for 15 minutes, or until thoroughly heated and shrimp are cooked through.