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🍽️ Shrimp-Stuffed Eggplant Boats

492 kcal · 30 min · 4 servings

Ingredients

• 2 Eggplants
• 2 tbsp Olive oil
• 1 Onion
• 2 Garlic cloves
• 1 tsp Curry paste
• 1 Bell pepper
• 1 Bell pepper
• 1 small can Tomatoes
• 150 ml Coconut milk (can)
• 175 g peeled Shrimp (kitchen-ready)
• 2 tsp Lime zest
• 0.5 tsp Coriander
• Salt
• Pepper (from the mill)
• 200 g Long grain rice
• 2 tbsp Coriander leaves
• Oil (for the dish)
• Lime zest (for garnishing)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants horizontally in half.
3. 3. Carefully scoop out the inside of the eggplants using a sharp spoon.
4. 4. Make sure to leave a border of about one centimeter wide.
5. 5. Finely chop the removed eggplant flesh.
6. 6. Peel the onion.
7. 7. Dice the onion into fine cubes.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the garlic.
10. 10. Let the tomatoes drain well.
11. 11. Wash the bell peppers.
12. 12. Remove the stem and the inside of the bell peppers.
13. 13. Cut the bell peppers into quarters.
14. 14. Remove all white inner membranes.
15. 15. Cut the quarters into thin strips.
16. 16. Bring water with salt to a boil.
17. 17. Place the eggplant halves in the boiling water for about one minute.
18. 18. Remove the eggplants.
19. 19. Place them on kitchen paper.
20. 20. Let them drain.
21. 21. Heat olive oil in a pan.
22. 22. Add the onion cubes.
23. 23. Sauté the onions until translucent.
24. 24. Add the chopped garlic.
25. 25. Add the curry paste.
26. 26. Add the chopped eggplant flesh.
27. 27. Stir everything well.
28. 28. Let the mixture simmer gently for about eight minutes.
29. 29. Add the pepper strips.
30. 30. Add the tomatoes.
31. 31. Add the coconut milk.
32. 32. Let the mixture simmer for another five minutes uncovered.
33. 33. Add the shrimp.
34. 34. Add the lemon zest.
35. 35. Add the ground coriander.
36. 36. Stir everything in.
37. 37. Season with salt and pepper.
38. 38. Remove the pan from the heat.
39. 39. Grease a baking dish.
40. 40. Place the eggplant halves in the dish.
41. 41. Fill the shrimp-vegetable mixture into the eggplant halves.
42. 42. Preheat the oven to 180 degrees Celsius.
43. 43. Bake the stuffed eggplants for about twenty minutes.
44. 44. Put the rice in a pot.
45. 45. Add 400 milliliters of lightly salted water.
46. 46. Bring the water to a boil.
47. 47. Cover the pot.
48. 48. Let the rice swell for about twenty minutes on low heat.
49. 49. Chop fresh coriander.
50. 50. Mix the coriander into the rice.
51. 51. Warm the serving plates.
52. 52. Distribute the rice on the plates.
53. 53. Place the stuffed eggplants on the rice.
54. 54. Sprinkle the dishes with lime zest.

Nutrition per serving

• kcal: 492
• Protein: 17 g · Fett/Fat: 25 g · Carbs: 50 g