Recipe of Super Quick Homemade Stuffed Eggplant with shrimp

Stuffed Eggplant with shrimp.

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, stuffed eggplant with shrimp. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Stuffed Eggplant with shrimp is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. Stuffed Eggplant with shrimp is something which I have loved my whole life.

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

The ingredients needed to make Stuffed Eggplant with shrimp:

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