Eggplant Rolls Stuffed with Shrimp and Rice

Like a snug little carpet roll

Like a snug little carpet roll

Usually eggplant is just stuffed with different cheeses, but I thought why not something a little more difficult.

I was also out of cheese at the time.

This recipe makes use of premade frozen marinara to save time. If making the sauce from scratch then freeze the rest after measuring out what is needed for the dish. Also nothing says a little mozzarella can’t find its way on top of these tasty roll ups.

Eggplant Rolls Stuffed with Shrimp and Rice

For sauce

  • 4 cloves garlic minced
  • 1 cup shrimp stock
  • 1 qt marinara
  • 2 tbsp shredded basil
  • 1 tbsp olive oil

In a three-quart stock pot heat olive oil and saute garlic over low heat until fragrant. Add sauce, stock and basil and simmer until thickened, about 30 minutes.

For eggplant

  • 2 large eggplants
  • 1/2 onion minced
  • 1 cup long grain rice
  • 1 lb shrimp deviened and chopped into small bites
  • 1 cup tomato juice
  • 1 cup shrimp stock made from the shells of the shrimp
  • 1 celery stalk chopped fine
  • 2 cloves garlic minced
  • 3 tbsp basil shredded
  • 1/4 cup shredded Romano
  • 2 tbsp butter

Slice the stem off each eggplant and then slice lengthwise into 1/4-1/3″ pieces. Take the four pieces with skin completely on one side and dice them into small bits. When slicing the eggplant these end pieces can be thinner to maximize the amount off slices that can be stuffed. Salt all remaining slices and press in a colander under some weight for 30 minutes. Meanwhile heat butter in a large saute pan and cook onion over low heat until golden. Add chopped eggplant and celery and saute until softened, then add garlic and cook until fragrant, about a minute more. Add rice and stir to mix well. Bring heat to high and add tomato juice and stock. Bring to a boil then turn down to a low simmer and cover. Cook for 10 minutes then uncover, stir and add 2 tbsp basil and shrimp. Recover and cook until rice is plump, liquid is absorbed and shrimp is cooked, about 15-20 more minutes. Add Romano and season with salt and pepper and set aside to cool. Brush each slice of eggplant with olive oil and broil in oven until golden brown on each side flipping once. Remove from heat and let cool completely. Cover the bottom of a large baking dish with gravy. Spoon about 1 1/2 tbsp filling onto thin part of eggplant slice and roll up towards the thick part. Place the roll seam side down in the baking tray and repeat with remaining slices. Cover rolls with marinara and remaining basil and bake at 365 degrees until done, about 20 minutes. Add mozzarella cheese to tops and bake until melted if desired.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Rice/Risotto, Seafood and tagged , , . Bookmark the permalink.

11 Responses to Eggplant Rolls Stuffed with Shrimp and Rice

  1. G’day and YUM, true!
    These ARE on my list now to do!
    Cheers! Joanne

  2. Raymund says:

    That roll looks amazing, its a complete meal.

  3. Nice change of recipe for aubergines.

  4. They look incredible – beautiful dish!

  5. Putting this on the menu as soon as eggplant shows up at the farmers market!

  6. Wow! This is so inventive and sounds so very good!

  7. Tammy says:

    What a great dish! I can’t wait!

  8. Kristy says:

    Never out of cheese around our house…mozzarella would be fabulous over the top. I haven’t eaten nearly enough eggplant this summer.

  9. I just got some eggplant in! I’ll have to try this!

  10. ChgoJohn says:

    Any recipe that will get more eggplant in my diet is fine with me. This looks fantastic, Greg.

  11. Love me some eggplant, now I’m going to go and try this out. Looks very good.

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