Coconut Curry Shrimp and Vegetable Stuffed Eggplant
- 2 Eggplant
- 2 tablespoons olive oil
- 1 onion
- 2 garlic
- 1 teaspoon Curry paste
- 1 Bell pepper
- 1 Bell pepper
- 1 small can diced tomatoes
- 150 milliliters Coconut milk (canned)
- 175 grams peeled shrimp (ready to cook)
- 2 teaspoons Lime zest
- ½ teaspoon cilantro
- freshly ground peppers
- 200 grams Long grain rice
- 2 tablespoons Coriander
Rinse eggplants and wipe dry. Cut in half lengthwise and scrape out inner flesh with a spoon or a sharp knife, being careful not to puncture outer walls. Leave a 1 cm (approximately 1/3 inch) margin.
Chop eggplant flesh finely.
Peel onion and chop finely.
Peel garlic and chop finely.
Rinse peppers, wipe dry and cut into quarters. Remove seeds and ribs and cut into thin strips.
Blanch eggplant halves in boiling, salted water for about 1 minute. Lift from water and drain. Pat dry with paper towels.
In a large pan, heat olive oil and sauté onions until translucent. Add garlic and curry paste and sauté, then add chopped eggplant. Stir and simmer for about 8 minutes. Add peppers, tomatoes and coconut milk and simmer, uncovered, for about 5 minutes. Add shrimp, lime zest and ground coriander to pan. Stir well and season with salt and pepper and remove from heat.
Place eggplant halves in greased baking dish. Place shrimp and vegetable mixture into eggplant halves and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes.
In a saucepan, heat 400 ml (approximately 2 cups) lightly salted water and bring to a boil. Add rice and stir. Cover and reduce heat and simmer for about 20 minutes until rice is tender and water is absorbed.
To serve, mix rice and chopped cilantro. Arrange rice on warmed bowls or plates and place stuffed eggplant on rice. Garnish with lime zest.