Shrimp Stuffed Creole Eggplant + Roasted Broccoli
2 whole eggplant
1-1/2 stalks green onions (tops only)
1 large onion
½ cup chopped celery
2 cloves garlic
1 tablespoon light olive oil
1 pound peeled and deveined shrimp
1 large raw whole egg, whisked
1 Tbsp dried parsley
½ teaspoon low-salt creole seasoning, such as No Salt Magic Creole Seasoning Blend
¼ teaspoon cayenne pepper
Preheat oven to 400 degrees. Cut eggplants in half lengthwise. Carefully scoop out pulp, leaving shell intact. Chop pulp.
Sauté green onions, onion, celery, and garlic in olive oil for 5 minutes. Add chopped eggplant and cook for about 10 minutes or until eggplant is soft. Add shrimp and continue cooking until shrimp just turn pink.
Remove from heat and cool briefly; add egg, parsley, creole seasoning, cayenne pepper and salt. Spoon shrimp mixture into eggplant shells.
Stuffed eggplant can be baked or individually wrapped and frozen. Remove from freezer and allow to thaw in refrigerator before baking.
Bake eggplant for 20-25 minutes or until lightly browned on top and heated through.
1 large head of broccoli (or 2 small)
1 red bell pepper, sliced
3 tablespoons olive oil
Pinch of salt
cayenne pepper to taste
Preheat oven to 400 degrees. Cut broccoli in to bite sized pieces. Mix broccoli and bell pepper in a bowl with olive oil, salt, pepper.
Spread mixture on a sheet pan and roast for 20-25 minutes until browned on the outside and tender on the inside.
- Heart Health Tip: Eggplant and broccoli are rich in nutrients that keep blood pressure low.
- Cooking Tip: Swap your protein—leftover fish, chicken, or ground beef can be used instead of shrimp.