Shrimp and Ricotta Stuffed Eggplant


1 whole eggplant, about 1 lb.
⅓ cup feta cheese, crumbled
⅓ cup ricotta cheese, whole milk
6 oz baby shrimp
1 scallion, chopped
1 Tbsp fresh lemon juice
3 medium red bell peppers, cut into strips lengthwise
6 romaine lettuce leaves
6 tsp low-fat plain yogurt
3 tsp fresh parsley, chopped


  1. Preheat broiler.
  2. Spray non-stick cooking spray onto a baking sheet.
  3. Cut ends off eggplant and then cut lengthwise into 6 slices.
  4. Place eggplant slices onto baking sheet and lightly spray with
    non-stick cooking spray.
  5. Broil until brown, flip and broil other side until brown. Remove
    and place on paper towels.
  6. Place red pepper strips on a baking sheet and lightly spray with
    non-stick cooking spray. Roast at 425o F. for ~ 10 minutes.
  7. In a small bowl, mix the feta, ricotta, shrimp, scallion, and lemon juice.
  8. Place red pepper strips in a single layer on the large end of the eggplant slice.
  9. Spoon shrimp mixture on the narrow end, and carefully begin to roll from that end.
  10. Place eggplant roll, seam side down on plates lined with lettuce.
  11. Serve with 1 teaspoon of yogurt and ½ teaspoon of parsley.

Yield: 6 servings
Serving Size: 1 slice eggplant with stuffing
Source: BWH Pavilion

Stuffed eggplant nutrition label


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