Stuffed Eggplant with Shrimp Recipe is a great dish for entertaining as it looks like it took a whole lot of effort, but in reality is an easy recipe that will create a great impression on your guest.
This recipe is cooked with Vindaloo paste. I wanted to try the vindaloo paste in a different way then the norm. In Goa we make an eggplant pickle which is sweet, tangy and spicy with shrimp and it is so good that its finger licking and so I thought the vindaloo paste would work for this recipe.
12 small/mini eggplants
15 medium shrimps (I prefer Costco’s)
2 tbsp of vindaloo Paste (Goan Imports)
1 Medium onion chopped fine
1 medium tomato diced.
1/2 tsp sugar
5-7 sprigs of cilantro
1 cup water
salt to taste
Chop the shrimps into small pieces apply a little salt and keep aside. Heat up oil and add the chopped onions. saute for 2 to 3 minutes till light brown, then add the vindaloo paste and sugar and saute for another 1-2 minutes. Add the shrimps and salt to taste. Saute for 5 minutes and then take off the heat. Add chopped cilantro stir and let it cool a bit.
Slit the eggplant as shown
With a teaspoon, stuff the eggplant with the shrimp mixture as much as possible. Heat up a little more oil in a dish add the chopped tomato, saute till soft and then add the left over shrimp mixture to it saute for 1 minute, add the water and season with salt. Now put in the stuffed eggplants with shrimps and cover and let cook on medium heat till the eggplants are done about 20 to 25 minutes.
Serve it on a bed of cooked couscous great Mediterranean combination with eggplant, quinoa or plain white rice and garnish with fresh cilantro. This stuffed eggplant and shrimps recipe will surely make your meal special. Enjoy!!
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