Eggplants with Shrimp
Appetizers • European
Description
Eggplants with Shrimp
Ingredients
- Eggplants 2 pieces
- Shrimp 20 oz
- Scallions 1 bunch
- Parsley 1 bunch
- Dill 1 bunch
- Arugula 1 bunch
- Swiss chard leaves 1 bunch
- Corn Salad 1 bunch
- Garlic 1 clove
- Olive Oil to taste
- Spices to taste
- Cheese Spread 0 oz
Step-by-Step Guide
Step 1
Wash the eggplants and cut them in half lengthwise, making cuts in the flesh both lengthwise and crosswise without cutting all the way through (to allow the spices to penetrate), season with salt and pepper, drizzle with olive oil, and place in the oven at 390°F for about 20 minutes (or in an air fryer for 15 minutes).
Step 2
Cook the shrimp until done. Peel, cool, and cut into small cubes.
Step 3
Chop all the herbs coarsely — onion, dill, parsley, arugula, Swiss chard, corn salad.
Step 4
Using a spoon, scoop out the flesh of the cooked eggplants to create little bowls.
Step 5
Mix the eggplant flesh with the chopped shrimp and herbs. Add spices, salt, garlic, and olive oil to taste, and fill the eggplant bowls with the mixture, sprinkle with cheese, and garnish with a whole shrimp.
Step 6
Place in the oven for a couple of minutes to melt the cheese.
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