Shrimp Stuffed Eggplant (Aubergine)
75 mins (prep 45, cooking 30)
16 ingredients
4 servings
From the First Coast News website. I had farmer's market eggplants to use and didn't want to go to the store. I just happened to have everything this recipe needed on hand (and usually do) so I tried it. My boyfriend had a late meeting and I told him I'd throw something together so he didn't have to eat fast food. He was pleasantly surprised with this 'thrown together' meal!

Categories:  easy , 3-steps-or-less , main-dish , seafood , shellfish , shrimp , <-4-hours , vegetable , time-to-make ,
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Serving Size (40.83 g)
Servings 4
Amount per Serving
Calories 215.86 Calories from Fat 168.66
% Daily Value *
Total Fat 18.74g 115.31%
Saturated Fat 11.86g 237.13%
Trans Fat 0.73g %
Cholesterol 50.66mg 67.54%
Sodium 324.91mg 54.15%
Total Carbohydrate 6.42g 8.55%
Dietary Fiber 0.02 g 0.25%
Sugars 0.37 g %
Protein 6.15g 49.21%
Vitamin A 577.77IU% Vitamin C 0.39mg%
Calcium 126.3mg% Iron 0.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplants, celery ribs, finely chopped parsley, seasoned bread crumbs, dried thyme, chopped cooked shrimp, salt and pepper, dash cayenne pepper