Description
Delight in these flavorful Garlic Parmesan Shrimp Stuffed Eggplant Boats, a perfect blend of shrimp, garlic, and herbs, baked in tender eggplant for a hearty meal.
Ingredients
Scale
- 2 medium eggplants
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup cooked quinoa or rice
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out some flesh to form boats.
- Brush the cut side of the eggplant halves with olive oil and place them cut-side up on a baking sheet.
- Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant.
- Add shrimp, seasoning with Italian seasoning, salt, and pepper, and cook until shrimp turns pink.
- Stir in quinoa or rice and half of the Parmesan cheese.
- Fill each eggplant boat with the shrimp mixture and sprinkle with remaining Parmesan cheese.
- Bake in the oven for 25-30 minutes until eggplants are tender and cheese is golden.
- Garnish with chopped parsley before serving.
Notes
For a quicker version, use an air fryer to cook the eggplant boats and shrimp filling separately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg