Shrimp-Stuffed Eggplant

Shrimp Stuffed Eggplant

One of my favorite ways to serve eggplant is to do a meat stuffing.  Seafood and eggplant go so well together, this is by far my favorite recipe.  This dish is a bit higher in net carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single carb.  A good bit of your daily veggie requirements in one meal!   This dish is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you leave off the Parmesan.  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!

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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 onion, celery and red bell pepper, chopped

1/3 c. chopped parsley

2 slices bacon, chopped

10 drops Tobasco (or 2-3 shakes of cayenne pepper)

¼ tsp. my Seafood Spice Blend (optional)

1/2 Flax Sandwich Bun, crumbled (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 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.

Brown the bacon in a skillet over high heat.  Drain off bacon grease for 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

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