Eggplant With Shrimp And Cheese Sauce Food

BAKED EGGPLANT WITH SHRIMP

Steps:

• In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
• Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
• Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
• Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
• Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
• Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
• Fill the scooped out eggplant shells with the rice and shrimp mixture.
• Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
• Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.

EGGPLANT WITH SHRIMP AND CHEESE SAUCE

Steps:

• Cut eggplant into thin rounds a place on paper towel.
• Sprinkle with salt and cover with another paper towel held down by a dinner plate for 20 minutes to remove moisture from the eggplant.
• Pat dry with a paper towel and pass the eggplant rounds through the flour.
• Heat enough oil in a frying pan to cover the bottom.
• Fry until golden and set aside on another paper towel to drain.
• Cheese Sauuce:.
• Melt butter in a sauce pan.
• Add the flour to make a roux.
• Add the warmed milk a little at a time, stirring constantly.
• Add the onion, nutmeg and bay leaf and simmer for about 20 minutes.
• Remove from heat, beat in the egg yolk with a wisk, remove the bay leaf and add the cheese.
• Season with salt and pepper.
• Mix the shrimp into the sauce (the sauce should be should be somewhat thick).
• Place the eggplant rounds on a geased cookie sheet and spoon the shrimp/cheese sauce over the rounds.
• Bake in a 400 degree F (200 degree C) until golden brown.
• Garnish with cilantro and serve.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES

Steps:

• Preheat oven at 425°F.
• Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
• Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
• Bake in the oven for 25 minutes, turning halfway through the baking.
• Dice the bell peppers and set aside.
• In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
• Add half the garlic and flour and cook for another minute, stirring constantly.
• Add the milk in 3 additions stirring the sauce until smooth with the each addition.
• Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
• Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
• Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
• Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
• Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
• TO ASSEMBLE:
• Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
• Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
• Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
• Bake at 375F for 30 minutes.

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.

SHRIMP AND EGGPLANT DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells.
• Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.
• In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
• When the eggplant is very tender remove with tongs to a colander to cool. When cool, squeeze some of the liquid from it and chop.
• In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
• Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it.
• Bake in the preheated oven until bubbly and the topping is a nice golden brown.

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.