coop the pulp from each eggplant, reserving the shells. Place
o coat all of the shrimp. Or, mix everything in a
Saute onions, parsley, green pepper in butter.
Cook eggplant in water until tender.
Drain.
Soak bread in milk.
Add eggplant. Cook celery and tomatoes with sauteed mixture.
Mix with eggplant, shrimp and eggs.
Put in baking dish.
Cover with bread crumbs. Cook 20 minutes in 350\u00b0 oven.
Sprinkle with cheese and cook until cheese melts.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Saute the shrimp, onion, bell pepper, garlic and cooking oil together. Add cooked eggplant to onion mixture. Cook until moisture is gone. Season with red and black pepper to taste. Combine rice with eggplant mixture.
Preboil
eggplant
until
tender;
drain.
Saute onion, eggplant, garlic and shrimp in the corn oil.
Season with salt and pepper to taste.
Mix in 1/2 cup of bread crumbs.
Pour in greased casserole
dish.
Top
with
sliced
tomato, remaining bread crumbs and cheese.\tBake at 350\u00b0 for 30 minutes.
Lay eggplant rounds on a work surface.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
Cut each eggplant into thirds lengthwise. Cut a
eat until eggplant is soft, about 10 minutes.
Add shrimp and
Grilled Eggplant
Slice eggplant into 1/2 inch thick
eat to 350 degrees . Season eggplant slices with salt and pepper
lices. Dice the remaining eggplant and any scraps; soak
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Cut eggplant into thin rounds a place
oke several holes in the eggplant with a knife.
Grill
he Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per
y.
Diagonally slice the eggplant into 11/2-inch thick
Peel shrimp.
Rinse in colander.