Scallop and Pepper Stuffed Eggplant Delight

Stuffed Eggplant (Aubergine) Recipe

Overview

This Stuffed Eggplant recipe, adapted from an Emeril original, promises a delightful blend of flavors and textures that’s both delicious and satisfying. Perfect for those looking to enjoy a hearty meal packed with vegetables and a touch of seafood, it’s a dish that stands out on any dinner table.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Serves: 2
• Calories per serving: 455.8 kcal
• Rating: 5 (from 8 reviews)

Ingredients

• 1 large eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 onion
• 1/2 lb bay scallops
• 1 cup cooked rice
• 1/2 cup shredded cheese (of your choice)
• Cayenne pepper (to taste)
• Essence seasoning (to taste)
• Olive oil
• Salt and pepper (to taste)

Instructions

1. Prepare the Eggplant:

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   • Preheat your oven to 400°F (200°C).
   • Cut the eggplant in half lengthwise and carefully scoop out the flesh, leaving the shells intact to use as “bowls”. Remove as many seeds as possible from the scooped-out flesh. Set aside the eggplant shells.

2. Prepare the Ingredients:

   • Chop the red, green, and yellow bell peppers, onion, and the eggplant flesh into small, uniform pieces.

3. Cook the Scallop Filling:

   • Heat a little olive oil in a wok or large skillet over medium-high heat.
   • Add the bay scallops and cook until half-done.
   • Season with Essence seasoning (adjust according to your preference for sodium) and a pinch of cayenne pepper.

4. Saute the Vegetables:

   • Add the chopped peppers and onion to the wok with the scallops.
   • Saute until the vegetables are soft and tender.

5. Combine and Season:

   • Stir in the cooked rice, mixing well with the scallop and vegetable mixture.
   • Adjust seasoning with more Essence seasoning, salt, and pepper if needed.

6. Fill the Eggplant Shells:

   • Spoon the rice and vegetable mixture evenly into the eggplant shells.

7. Top with Cheese:

   • Sprinkle shredded cheese over the stuffed eggplant halves.

8. Bake:

   • Place the stuffed eggplant halves in the preheated oven.
   • Bake for about 10 minutes, or until the cheese is melted and bubbly.

9. Serve:

   • Remove from the oven and let it cool slightly before serving.
   • Enjoy your delicious Stuffed Eggplant straight from the oven!

Recipe Notes

• This recipe is versatile; feel free to adjust the types and amounts of vegetables to your liking.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add crushed red pepper flakes.
• Serve as a main dish alongside a fresh green salad or crusty bread for a complete meal.

Nutritional Information (per serving)

• Calories: 455.8 kcal
• Fat: 9 g
• Saturated Fat: 4.7 g
• Cholesterol: 55.6 mg
• Sodium: 467.9 mg
• Carbohydrates: 65 g
• Fiber: 13.4 g
• Sugar: 12.7 g
• Protein: 32.1 g

Keywords

Beans, Vegetable, Less than 60 Minutes, Stove Top, Stir Fry, Easy

This Stuffed Eggplant recipe not only offers a burst of flavors but also provides a healthy dose of nutrients, making it a perfect choice for a wholesome dinner option. Enjoy the delightful combination of vegetables, scallops, and cheese baked to perfection in this easy-to-make dish!