Eggplant with shrimps
4 servings
30 minutes
Eggplants with shrimp is an exquisite dish of European cuisine that combines the tenderness of seafood and the rich flavor of baked vegetables. The dish draws inspiration from Mediterranean gastronomy, where eggplants are often used as a base for stuffed appetizers. Baked eggplants become soft and enriched with the aromas of spices, garlic, and olive oil. Shrimp adds freshness and a light sweetness, while herbs provide spicy notes. The finishing touch is melted cheese that unites all ingredients into a harmonious blend of flavors. This dish is perfect for a cozy dinner paired with a glass of white wine. Light yet nutritious, it suits both everyday meals and festive tables, impressing guests with its elegance and sophistication.
1
Wash the eggplants and cut them lengthwise into two parts, score the flesh lengthwise and crosswise without cutting all the way through (to let the spices inside), salt, pepper, drizzle with olive oil, and place in the oven at 200 degrees for 20 minutes (or in an air fryer for 15 minutes).
- Eggplants: 2 pieces
- Olive oil: to taste
- Spices: to taste
2
We boil the shrimp until cooked. We clean, cool, and cut into small cubes.
- Shrimps: 0.5 kg
3
We chop all the greens not too finely - onion, dill, parsley, arugula, chard, corn.
- Green onion feathers: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Arugula: 1 bunch
- Chard: 1 bunch
- Corn salad: 1 bunch
4
Scoop out the insides of the prepared eggplants to create molds.
5
Mix the eggplant flesh with chopped shrimp and herbs. Add spices, salt, garlic, and olive oil to taste, then place in eggplant molds, sprinkle with cheese, and garnish with a whole shrimp.
- Eggplants: 2 pieces
- Shrimps: 0.5 kg
- Green onion feathers: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Arugula: 1 bunch
- Chard: 1 bunch
- Corn salad: 1 bunch
- Garlic: 1 clove
- Olive oil: to taste
- Spices: to taste
- Cheese: 10 g
6
We put it in the oven for a few minutes to melt the cheese.
- Cheese: 10 g