Recipe

Stuffed Eggplant (aubergine) With Shrimp Recipe

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Ingredients

Directions

Step #1 Cut the eggplants in half the long way & score the flesh with diagonal cuts & turn & do the opposite direction.
Step #2 Spray a sheet with cooking spray & place the flesh side down & bake this at 425F for 10 mins & flip them over & bake another 10 mins Allow to cool & scoop out the flesh.
Step #3 Then dice up the more solid of pieces & set aside.
Step #4 While the eggplant is cooking dice your pepper, tomato, scallions, pistacios & garlic & put into a large bowl.
Step #5 Bring to boil the can of stock & add the orzo & let cook for nine mins, do not drain as most of the liquid will be absorbed & add to the the bowl & mix.
Step #6 In a large skillet heat up the oil & add all the contents of the bowl along with feta cheese, sliced eggplant & shrimp.
Step #7 Spice up with the salt & pepper & sautee for 3-4 mins to heat through.
Step #8 Fill each eggplant half with mixture & top this with grated parmesan cheese.
Step #9 Bake in a 350 oven uncovered for 15 mins.
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