Fried Shrimp Stuffed Eggplants Recipe
Servings: 4
Ingredients
- 7 ounce Shrimp
- 2 x Eggplants
- 3 x Potatoes
- 1 x Egg, beaten
- 2 x Cloves garlic
- 1 tsp Salt
- 1/4 tsp Pepper
- 4 Tbsp. Flour
- 2 x Large eggs, beaten
- 1 c. Bread crumbs Oil for frying
Directions
- (1) Remove veins from shrimp and wash. Parboil in boiling water 5 min, remove shells, and chop into large pcs. 2. Cut eggplants diagonally into pcs 1/4 inch thick, dip in water 10 min, and drain. Mince garlic. 3. Peel potatoes and cut into rings. Boil potatoes in water for 30 min. 4. After potatoes cook, drain off water in that potatoes were cooked. Bring pan back to stove and evaporate moisture by stirring with wooden spatula over low heat. 5. Whip warm potatoes with wooden spatula and force through sieve to make potato pwdr. 6. Add in minced shrimp, potato pwdr, chopped garlic and beaten egg together and season with salt and pepper. 7. Coat eggplant with flour on both sides. Make eggplant sandwiches with filling (6) in middle. 8. Dip (7) into beaten egg, coat with bread crumbs, and deep- fry at 325 F till crispy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 44 | 16% |
| Total Fat 4.95g | 6% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 716mg | 30% |
| Potassium 1086mg | 31% |
| Total Carbs 38.71g | 10% |
| Dietary Fiber 9.2g | 31% |
| Sugars 5.6g | 4% |
| Protein 19.76g | 32% |
