Baked Eggplants with Shrimp and Rice
Main Dishes • European
Description
Baked Eggplants with Shrimp and Rice
Ingredients
- Eggplants 20 oz
- Rice 15 oz
- Cheese Spread 5 oz
- Onion 1 head
- Garlic 1 clove
- Non-alcoholic sparkling wine 5 fl oz
- Sour Cream 1 tablespoon
- Shrimp 20 oz
- Tomatoes 4 pieces
- Salt to taste
- Italian chopped parsley to taste
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Soak the eggplants in cold water (to avoid bitterness). Cut them into rings, lightly fry on both sides, and layer them in the baking dish.
Step 2
Pre-cook the rice (until done). Mix it with grated cheese, basil, and Italian herbs (I use a lot, which substitutes for salt and pepper).
Step 3
In a skillet, sauté the onion and garlic (finely chopped), pour in the wine (dry white), reduce by half, then add the sour cream and reduce again.
Step 4
Add the shrimp (I boil them for 1.5 minutes beforehand), and if the sauce becomes too thick, add a little water. Pour this mixture over the rice and stir.
Step 5
Layer the tomatoes, sliced into rings, on top of the eggplants, followed by the rice with sauce. Bake in the oven at 355°F for 35-40 minutes.
Step 6
I usually serve it with arugula and tomatoes (the photo is without arugula). Enjoy your meal!
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