Eggplant Aubergine And Shrimp Skillet Casserole Food

SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)

Steps:

• Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
• While pasta is cooking, peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it.
• Cut into 1/2 inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic.
• Cook, stirring, without browning.
• Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
• Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
• Cook the eggplant, tossing it, until it's nicely browned.
• Drain and add the eggplant to the tomato sauce.
• Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
• Cook over high heat for one minute, stirring.
• Add the shrimp to the sauce, blend well and cook for one minute.
• Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut each eggplant it half, cutting through the stem and down its length.
• Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
• Use a spoon to scoop out cubes of eggplant pulp.
• Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
• Saute onion and garlic in a little oil in a skillet until transparent but not brown.
• Add the eggplant pulp and cook until done.
• Add shrimp and cook for about 5 more minutes.
• Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
• Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
• Serve with a salad and good French or Italian bread. Fantastic.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

EGGPLANT (AUBERGINE) AND SHRIMP SKILLET CASSEROLE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place the eggplant in a colander over the sink and salt well; toss and let drain for half an hour to extract the bitterness.
• While the eggplant is draining, prepare the custard; Whisk to combine the milk, egg whites, egg yolk, nutmeg, 1/4 tsp salt and a few grinds of black pepper; stir in half the grated cheeses and set aside.
• Prepare the crumb topping; Place the rice cakes, the remaining cheese, Old Bay seasoning, salt and pepper to taste in the bowl of your food processor, fitted with the steel blade; pulse several times until the mixture is crumbly and combined; set aside.
• Heat a 10" cast iron skillet or other oven-proof baking dish over medium heat on your stovetop.
• Add the grape seed or olive oil to pre-heated skillet; Once the oil is hot but not smoking, add the onions, garlic, and red peppers and saute until the onion is softened (a few minutes).
• Squeeze the eggplant of excess water (but not until it's bone dry) and add it to the onion mixture in the skillet; saute for about 8 minutes until the eggplant is softened.
• Taste for seasoning, adding salt and pepper as needed.
• Add the shrimp and parsley, stir to combine, and saute for 1 minute; definitely don't overdo it here; shrimp are icky when overcooked.
• Pour the custard mixture over the top so it permeates the entire skillet.
• Spread the crumb topping evenly over the top and press gently to set the crumbs.
• Lightly spray the top of the dish with cooking spray and bake for about 30 minutes in the oven, or until the casserole is bubbly and golden on top; Run it under the broiler for a minute or so if need be to get the desired effect on top.
• Let it sit on a wire rack for about 10-15 minutes prior to serving.
• Chef notes: Bread crumbs (or pork rinds for you low-carbers) can be substituted for the rice cakes, although the rice cakes gave a nice light crunch to this dish that I really enjoyed; If you like a more prevalent custard base (the amount here is underwhelming), double the custard ingredients, maybe add 1 T flour, and increase the cooking time accordingly; Old Bay seasoning is a seasoning mix by McCormick; according to their web site,"Old Bay is a zesty blend of a dozen herbs and spices--including celery, bay leaves, ginger, and red pepper--that's perfect for seasoning summer foods, especially seafood"; if you can't get it where you are, look for a copycat recipe by typing"old bay seasoning substitute" at your favorite search engine.

EGGPLANT AU GRATIN

Steps:

• Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.

EGGPLANT SHRIMP CASSEROLE

Steps:

• 1. Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
• 2. Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
• 3. Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.

SPAGHETTI WITH SHRIMP AND EGGPLANT

Steps:

• Peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
• Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
• Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

STUFFED EGGPLANT (AUBERGINE) WITH SHRIMP

Steps:

• Cut the eggplants in half the long way and score the flesh with diagonal cuts and turn and do the opposite direction. Spray a sheet with cooking spray and place the flesh side down and bake at 425 for 10 mins and flip them over and bake another 10 minutes Allow to cool and scoop out the flesh. Then dice up the more solid of pieces and set aside.
• While the eggplant is cooking dice your pepper, tomato, scallions, pistacios and garlic and put into a large bowl.
• Bring to boil the can of stock and add the orzo and let cook for nine minutes, do not drain as most of the liquid will be absorbed and add to the the bowl and mix.
• In a large skillet heat up the oil and add all the contents of the bowl along with feta cheese, diced eggplant and shrimp. Season with the salt and pepper and sautee for 3-4 mins to heat through.
• Fill each eggplant half with mixture and top with grated parmesan cheese. Bake in a 350 oven uncovered for 15 minutes.

EGGPLANT CASSEROLE WITH HAM AND SHRIMP

Steps:

• Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
• Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
• Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
• Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.