Baked Eggplants with Shrimp and Rice
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Baked Eggplants with Shrimp and Rice
Ingredients
- Eggplants - 17.6 oz
- Rice - 14.1 oz
- Cheese Spread - 5.3 oz
- Onion - 1 head
- Garlic - 1 clove
- Non-alcoholic sparkling wine - 5 fl oz
- Sour Cream - 1 tablespoon
- Shrimp - 17.6 oz
- Tomatoes - 4 pieces
- Salt - to taste
- Italian chopped parsley - to taste
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Soak the eggplants in cold water (to avoid bitterness). Cut them into rings, lightly fry on both sides, and layer them in the baking dish.
Step 2
Pre-cook the rice (until done). Mix it with grated cheese, basil, and Italian herbs (I use a lot, which substitutes for salt and pepper).
Step 3
In a skillet, sauté the onion and garlic (finely chopped), pour in the wine (dry white), reduce by half, then add the sour cream and reduce again.
Step 4
Add the shrimp (I boil them for 1.5 minutes beforehand), and if the sauce becomes too thick, add a little water. Pour this mixture over the rice and stir.
Step 5
Layer the tomatoes, sliced into rings, on top of the eggplants, followed by the rice with sauce. Bake in the oven at 356°F for 35-40 minutes.
Step 6
I usually serve it with arugula and tomatoes (the photo is without arugula). Enjoy your meal!
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