Stuffed Eggplants with Shrimp Sauce
Main Dishes • World
Description
For this dish, it is best to use small eggplants.
Ingredients
- Eggplants 4 pieces
- Rice 5 oz
- Safflower Oil 4 tablespoons
- Nuts 1 teaspoon
- Cheese Spread 0 oz
- Onion 1 head
- Garlic 1 clove
- Butter 0 oz
- Peeled Cooked Shrimp 5 oz
- Medium-dry sherry 5 fl oz
- Sour Cream 5 oz
- Salt to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Wash and peel the eggplants. Make a deep cut along each vegetable to fill with the stuffing later. Fry the eggplants in vegetable oil on all sides until golden brown. While you prepare the stuffing, place the eggplants in a warm place.
Step 2
Boil the rice in slightly salted water, drain, rinse, and cool it. Toast the nuts and chop them finely. Finely chop the basil. Grate the cheese on a fine grater. Mix the rice, nuts, and basil, adding salt and pepper if necessary. Carefully spoon the stuffing into the eggplants.
Step 3
Line a baking tray with parchment paper and drizzle with oil. Arrange the eggplants on the tray with the cut side facing up. Sprinkle each eggplant with grated cheese and drizzle with oil. Place the tray in an oven preheated to 355°F and bake for 15–20 minutes.
Step 4
While the eggplants are cooking, prepare the sauce. For this, peel and finely chop the onion and garlic, and sauté them in butter until soft. Add the cleaned and rinsed shrimp to the pan and sauté them over low heat, stirring constantly, for 2–3 minutes.
Step 5
Remove the shrimp from the pan and set aside in a bowl. Pour the sherry into the pan with the onion and garlic and let it simmer until the liquid is reduced by half. Pour the resulting sauce over the shrimp, sprinkle with red pepper, and mix.
Step 6
Remove the cooked eggplants from the oven, place them on a serving dish, and drizzle with the sauce.
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