Recipe: Yummy Eggplant with shrimp

Eggplant with shrimp. Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside. We always have a large summer garden where lots of produce lingers into fall.

Saute onion, bell pepper, celery, and garlic. Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss. Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque. You can cook Eggplant with shrimp using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Eggplant with shrimp

1. You need 1 of Large Organic Eggplant.
2. You need 8 of Medium Shrimp.
3. You need 1 of organic egg.
4. Prepare 1/2 tsp of Himalayan pink salt.
5. You need 1 tbsp of Organic all purpose flour.
6. You need 1/4 tsp of white pepper.
7. Prepare 2 tbsp of corn starch.
8. It's 4 tbsp of water.
9. You need 2 tbsp of oyster sauce.
10. Prepare 1 tbsp of cooking wine.
11. It's 4 tbsp of cooking olive oil.

Fill the scooped out eggplant shells with the rice and shrimp mixture. The feature ingredient in Eggplant with Dried Shrimp is the eggplant, or aubergine as it is more commonly known in UK, while in Asia and South Africa it is called brinjal. Deliciously umami, salty and sweet from the sauces, the green onions and chillis imparts sweetness and spiciness. All these flavors explode in the mouth while biting into.

Eggplant with shrimp instructions

1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms..
2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp..
3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled..
4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside..
5. Use the same skillet, add olive oil, Shallot and garlic.
6. Add Oyster, water and cooking wine. Mix well and bring it to boil.
7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes.
8. Remove eggplants from the pan.
9. Add water to corn starch and add to the sauce.
10. Top each eggplant with the sauce.

Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Eggplant is an incredibly versatile vegetable. It works well in many dishes from all around the world, and served in a variety of forms (casseroles, stuffed, grilled or stir-fried). Ca Tim Xao Tom is a quick stir fry recipe of eggplant and shrimp in a sweet and savory garlic sauce.