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 Atkins Induction Phase, 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 that skin offensive at all! Hope you’ll try this yummy dish soon!
Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff. Volume 10 is hot off the press with more delectable goodies. EARLY BIRD SECRET SALE!! Special pricing and limited-time free shipping so hurry and place your order today. You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php. When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.
10 oz. peeled shrimp, cut into thirds
1 whole 10 oz. eggplant, stem cut off
3 T. unsalted butter
1 c.love 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 cals, 32 g fat, 19.3g carbs, 8.35g fiber, 10.95g NET CARBS, 41g protein, 571 mg sodium