Usuba
Baked Eggplants with Shrimp
Eggplants baked in an air fryer with tiger prawns, fresh herbs and cheese. A light and elegant dish with a crispy crust and tender filling.
- Total
- 30 min
- Standard serving
- 422.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Wash the eggplants and cut them in half lengthwise. Make cuts in the flesh along and across, without reaching the skin, so that the spices penetrate inside. Salt, pepper and drizzle with olive oil.
Bake in an air fryer for 15 minutes or in an oven at 200 °C for about 20 minutes until soft.
- 2
Step 2
Boil the shrimp until cooked through, then peel and cool. Cut into small cubes.
- 3
Step 3
Chop the greens coarsely: green onions, dill, parsley, arugula, chard, and corn salad.
- 4
Step 4
Carefully scoop out the flesh from the baked eggplants with a spoon, leaving a thin shell. You will get small molds.
- 5
Step 5
Mix the extracted eggplant pulp with shrimp and chopped herbs. Add minced garlic, salt, pepper, and olive oil to taste.
Spread the filling into eggplant cups, sprinkle with cheese and garnish with a whole shrimp.
- 6
Step 6
Place in the air fryer for 2–3 minutes until the cheese melts.
- 7
Step 7
Carefully remove the eggplants with tongs or a spatula. Serve hot.
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