It’s what’s for dinner tonight! We never tire of this recipe. This is a bit higher in carbs than most of my low-carb entrées, but this tasty dish brings so many nutrients to your plate, it’s worth it. There’s a good bit of your daily total veggie requirements in one meal! This dish is OK for Atkins Induction Phase, by the way. You can eat the entire thing, too, filling and shell, as the shell is so tender by the time it’s done you won’t find that skin tough at all! Hope you’ll try this yummy dish soon! If you’ve never had seafood and eggplant together, you’re going to find out that’s a flavor match made in Heaven.
INGREDIENTS:
10 oz. peeled shrimp, cut into thirds
1 whole 10 oz. eggplant, stem cut off
3 T. unsalted butter
1 clove minced garlic
2½ oz. each chopped onion, celery and red bell pepper
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)
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. Sauté 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 eggplant half contains:
513 cals, 32 g fat, 19.3g carbs, 8.35g fiber, 10.95g NET CARBS, 41g protein, 571 mg sodium
Buttoni's Low-Carb Recipes 