Shrimp-Stuffed Eggplant

Shrimp Stuffed Eggplant

This dish is a bit higher in carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single net carb.  A good bit of your daily veggie requirements in one meal!  Check out the nutrient info below!!  This dish is OK for Induction, by the way.  You can eat the entire thing, too, filling and shell.  The shell will be so tender by the time it’s done you won’t find it offensive at all!


10 oz. peeled shrimp, cut into thirds

1 whole 10 oz. eggplant, stem cut off

3 T. unsalted butter

1 minced garlic

2½ oz. each of chopped onion, celery and red bell pepper

¼ oz (about 1/3 c.) chopped parsley

2 slices bacon, chopped

10 drops Tobasco

¼ tsp. my Seafood Spice Blend (optional)

1/2 flax sandwich bun, crumbled (or other low-carb bun, or 1 T. flax meal + 1T. water)

1 T. parmesan cheese, grated, for topping

DIRECTIONS: Preheat oven to 375º.  Fill baking dish with ½” water.  Cut eggplant in half lengthwise and place cut side down in water.  Bake for about 30 minutes until flesh is tender.  Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling.  Try not to tear/cut outer skin when scooping out the pulp.  When cool, chop the scooped out eggplant pulp up and set aside.  Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.

Over high heat, brown the bacon in non-stick skillet.  Drain off grease for some other use.  Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper.  Saute until vegetables are tender.  Add parsley, spice blend, Tobasco and the crumbled sandwich bun.  I also like to add a shake or two of cayenne pepper.  Add chopped eggplant pulp, shrimp and stir well.  Fills shells (will be mounded quite a bit), sprinkle with parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes.  Serve with a nice green salad.

NUTRITIONAL INFO: Serves 2 adults.  Each stuffed half contains:

513 calories

31.5 g  fat

19.3 carbs, 8.35 g  fiber,  10.95 g  NET CARBS

40.8 g  protein

571 mg sodium

8 comments on “Shrimp-Stuffed Eggplant

  1. I can’t highlight and print out the recipe. And when I go to the “printer friendly” version it’s in a foreign (not English) language.


    • Pam, you may have something wrong with your PC or phone app. A virus or something, perhaps. If your machine isn’t letting you highlight to copy and paste the recipe either, you definitely have something wrong with Windows (or whatever operating system you are using) or your PC. The Print-friendly version is in English, I just checked. You could reboot your PC and see if the problem goes away. But if not and it continues to act wonky, a foreign hacker or bot network may have taken over control of your pc. If you suspect that do NOT go to your banking site and key in your password there until you get rid of the malware. Sounds like it may be time to run your anti-virus software scan to see what it finds. If it can’t fix it, take the pc to a professional to have it cleaned/wiped of the malware.


    • Thanks for stopping by, John. I’ve not used your product to date, but will try it sometime. A girls can’t have too many spice blends in the kitchen, especially if they are salt-free. 🙂


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