Hello, I am Laura. Today, I’m gonna show you how to prepare stuffed eggplant with shrimp recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Stuffed Eggplant with shrimp Recipe

Stuffed Eggplant with shrimp is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Stuffed Eggplant with shrimp is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have stuffed eggplant with shrimp using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Stuffed Eggplant with shrimp:

1. Prepare 1 Large Organic Eggplant
2. Get 8 Medium Shrimp
3. Get 1 organic egg
4. Get 1/2 tsp Himalayan pink salt
5. Make ready 1 tbsp Organic all purpose flour
6. Get 1/4 tsp white pepper
7. Get 2 tbsp corn starch
8. Make ready 4 tbsp water
9. Make ready 2 tbsp oyster sauce
10. Get 1 tbsp cooking
11. Get 4 tbsp cooking olive oil

Instructions to make Stuffed Eggplant with shrimp:

1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.
2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.
3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside.
5. Use the same skillet, add olive oil, Shallot and garlic
6. Add Oyster, water and cooking . Mix well and bring it to boil
7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes
8. Remove eggplants from the pan
9. Add water to corn starch and add to the sauce
10. Top each eggplant with the sauce

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