Seafood & Artichoke Stuffed Eggplant

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Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke Stuffed Eggplant

 What can I say… I love eggplant, I love shrimp and crab meat, and I love artichokes!  End of story… Oh!!!… and for the most part… I don’t eat a lot of carbs.  Here is a savory and rich tasting recipe that meets all of the above!  This recipe is absolutely delicious and I really can’t see a lot of fat… other than good fat.

Ingredients List:

3 – medium/large eggplant

olive oil spray

kosher salt

1/2 cup olive oil

1 large onion, chopped

4 – stalks celery, chopped

1 – whole pod of garlic, minced

1/2 cup white wine

1 tsp kosher salt

1 tsp coarse ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

1 tsp dries basil

pinch of red pepper flakes

2 – 14 ounce cans whole artichoke hearts (5 – 7 per can), quartered


Juice of a lemon

1/2 cup chopped green onions

1 lb fresh (not frozen) lump crabmeat, pick through at least twice for shells

1/2  cup chopped fresh parsley (save a couple a TBS for garnish)

1 1/2 cups grated fresh parmesan cheese separated into 1 cup and 1/2 cup

sprinkle of cayenne pepper

Preheat oven to 425 degrees.   Cover a baking sheet with aluminum foil (this makes for an easier clean up).  Cut eggplant in half lengthwise and place on the baking sheet.  Score the “flesh” of the eggplant diagonally in both directions.  Spray each, cut side up, generously with olive oil spray and lightly sprinkle with kosher salt.  When oven is preheated, place eggplant in the oven and roast for 30 minutes.  Let cool for about 10 – 15 minutes.  When cooled, scoop out the flesh into a bowl.  Set aside until ready to use.  Reserve the shells of the eggplant until ready to use, as well.

Reduce your oven to heat at 325 degrees.  In a large skillet, heat 1/2 cup olive oil over high heat.  Add onions and celery.  Saute until onions are golden, 5 – 7 minutes.  Add the 2 TBS garlic, stir it in and let it saute about 45 seconds, stirring consistantly so that garlic doesn’t burn.  Pour in the white wine and let this go for about a minute, stirring for about another minute.  Add in the reserved eggplant.  Reduce the heat to low while you add in all of the seasonings.  Add in the salt, pepper, onion powder, garlic powder, thyme, oregano, basil, and pepper flakes.  Get this all mixed up really good.  Bring your heat up to medium.  Add in the shrimp and cook on medium until the shrimp are cooked, about 20 minutes.  Fold in the artichoke hearts and lemon juice.  Add in the green onions, crabmeat, and parsley.  Let everything heat thoroughly for about 5 minutes.  Fold in 1 cup of the parmesan cheese, just making sure it is all mixed very well.  Fill each of the reserved eggplant shells with the shrimp mixture (i just left mine on the baking sheet that I originally roasted them in).  I had a fair amount of the filling left over so going to have to come up with a way to use this.  Although, some of my eggplant were smallish so I think if you use the larger eggplant, you will use all of your mixture.   Top with the remaining 1/2 cup of parmesan cheese.  Place in the 325 degree oven for 10 minutes.  Garnish with the extra chopped parsley!!!


Serve and Enjoy!!!! 


  1. Delish!!!! I love eggplant!!! I cooked the eggplant the day before to save time during the work week.

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