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Shrimp-Stuffed Eggplant

1 eggplant (aubergine), halved lengthwise
About 1/4 cup (60 ml) olive oil
Salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine
1/2 lb (225 g) shrimp, peeled, deveined, and coarsely chopped
1 cup (250 ml) Italian seasoned bread crumbs
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) chopped fresh basil leaves

Scoop the flesh out of the eggplant halves, chop the flesh, and
set aside. Brush the eggplant halves with olive oil, season with
salt and pepper, and set aside. Heat 2 Tbs (30 ml) of the olive
oil in a skillet over moderate heat and saute the garlic until it
is golden brown and fragrant, about 1 minute. Add the chopped
eggplant flesh and the white wine and cook for 5 minutes.
Transfer this mixture to a mixing bowl and add the shrimp,
bread crumbs, half the Parmesan, all of the basil, salt, and
pepper. Stir to combine, and add a tablespoon or two olive oil
if the mixture is dry. Spoon the mixture into the eggplant halves,
top with the remaining Parmesan, and bake in a preheated 350F
(175C) oven until the eggplant is tender, about 30 minutes.
Serves 2.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 


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