Simple Way to Prepare Speedy Stuffed Eggplant with shrimp

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Favorite Stuffed Eggplant with shrimp. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Stuffed Eggplant with shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Eggplant with shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Stuffed Eggplant with shrimp using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Stuffed Eggplant with shrimp:

1. 1 Large Organic Eggplant
2. 8 Medium Shrimp
3. 1 organic egg
4. 1/2 tsp Himalayan pink salt
5. 1 tbsp Organic all purpose flour
6. 1/4 tsp white pepper
7. 2 tbsp cornstarch
8. 4 tbsp water
9. 2 tbsp oyster sauce
10. 1 tbsp cooking wine
11. 4 tbsp cooking olive oil
12. 3 cloves minced garlic
13. 1 small shallot

Instructions to make to make Stuffed Eggplant with shrimp

1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.
2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.
3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. Set aside.
5. Use the same skillet, add olive oil, Shallot and garlic
6. Add Oyster sauce, water and cooking wine. Mix well and bring it to boil
7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes
8. Remove eggplants from the pan
9. Add water to corn starch and add to the sauce
10. Top each eggplant with the sauce

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