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Ingredients:
Olive oil
Medium Eggplant
Salt
Cayenne
Freshly ground black pepper
Onion, chopped
Bell pepper, chopped
Celery, chopped
Medium shrimp
Dried thyme
Dried Oregano
Garlic, minced
Water
Parsley
Fine bread crumbs
Parmesan, grated |
1/4 cup
1
1 1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1 cup
1/4 cup
1/4 cup
250g
1/2 teaspoon
1/2 teaspoon
2 tablespoons
2 cups
2 tablespoons
1 cup
1/2 cup |
Method:
Wash and pat dry the shrimps. Peel, de-vein and cut it into 1 inch pieces.
Peel the eggplant and cut into 1-inch cubes.
Preheat the oven to 375°F.
Heat the oil in a large skillet over
medium-high heat. Add in eggplant, salt, cayenne and black pepper. Stir
fry for about 2 ~ 3 minutes or until slightly soft. Add in onions, bell
peppers and celery. Again, stir fry for about 2 ~ 3 minutes. Add in
shrimps, thyme, oregano and garlic. Stir until the shrimp turn pink. add
in water and parsley and cook for another 3 minutes. Remove from heat.
Add bread crumbs and cheese into the shrimps in step 3. Mix well.
Spoon into a casserole dish and bake for about 45 minutes.
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