Baked eggplant with shrimp and rice
4 servings
60 minutes
Baked eggplants with shrimp and rice is an exquisite dish of European cuisine, combining the delicate taste of shrimp, the creamy aroma of sour cream sauce, and the rich texture of eggplants. Its roots can be traced back to Mediterranean gastronomy, where seafood and vegetables come together in harmonious combinations. This recipe surprises with a balance of fresh tomatoes, spicy Italian herbs, and a light acidity from white wine. The dish is juicy, with a tender layer of rice infused with the aromas of cheese and basil. It is perfect for a festive dinner or a cozy family lunch. Serving it with arugula and fresh vegetables adds brightness to the flavor and completes the composition. Such a treat will delight gourmets and lovers of exquisite cuisine!
1
Soak the eggplants in cold water (to avoid bitterness). Cut them into rings, fry them a little on both sides, and place them as the first layer in the dish.
- Eggplants: 500 g
- Vegetable oil: 1 tablespoon
2
Pre-cook the rice until ready. Mix it with grated cheese, basil, and Italian herbs (I add a lot, replacing salt and pepper).
- Rice: 400 g
- Cheese: 150 g
- Italian Herbs: to taste
3
In a pan, sauté the onion and garlic (finely chopped), pour in white dry wine, reduce by half, add sour cream and reduce again.
- Onion: 1 head
- Garlic: 1 clove
- White dry sparkling wine: 150 ml
- Sour cream: 1 tablespoon
4
We add the shrimp (I boil them for 1.5 minutes beforehand) and if the sauce becomes too thick, I add a little water. We pour it all over the rice and mix.
- Shrimps: 500 g
- Rice: 400 g
5
Layer tomatoes sliced into rings on the eggplants, then add rice with sauce on top. Bake in the oven at 180 degrees for 35-40 minutes.
- Tomatoes: 4 pieces
- Eggplants: 500 g
6
I usually serve it with arugula and tomatoes (photo without arugula). Enjoy your meal!
- Tomatoes: 4 pieces