Stuffed Eggplant – Eggplant Shrimp Boats

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Eggplant is a warm season vegetable that requires a relatively long growing season to produce economic yields. The plant is very tender to frost and easily injured by long periods of cold temperatures below 50°F. Eggplants are more sensitive to low temperature than either tomatoes or peppers. The French call eggplants “Aubergines”, us Cajuns, we call them “Brahams”


  • 2 large eggplants
  • 2 cups water
  • 1 tsp salt
  • 2 tbsp butter or margarine
  • 1/2 cup diced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup parsley chopped fine
  • 2 cups cooked rice
  • 1 pound shrimp cleaned and chopped
  • 1/2 tsp Worcestershire sauce
  • 1/2 can chopped green onions scallions


Step 1

Cut eggplants in half, scoop center of eggplants out and dice. Save eggplant shells. Add water and salt to eggplant shells in saucepan and boil for 5 minutes. Drain.

Step 2

Melt butter in frying pan. Add celery, green onions, green pepper, and parsley. Sauté until tender. Stir in diced eggplant, rice, shrimp and seasonings. Cook 5 minutes, stirring constantly.

Step 3

Fill eggplant halves. Bake in a 375 degree oven approximately 20 to 30 minutes.

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