Sage N Thyme

EGGPLANT STUFFED WITH SHRIMP AND BASIL

Outrageous flavor! This dish will take you to the Mediterranean.

INGREDIENTS

* 2 eggplants (cut in half lengthwise)

* 1 cp olive oil

* 1Lb shrimp

* 1/4 cp chopped basil (fresh)

* 4 cloves garlic (chopped)

* 1 cp white wine

* 1 Tbs cumin

* 2 cp Italian bread crumbs

* 1cp Parmesan cheese (grated)

DIRECTIONS

* Preheat oven to 350 degrees F (175 degrees C)

* Peel, devain and chop shrimp

* remove eggplant flesh and chop

* Coat eggplant shells with olive oil, season with salt and pepper

* Heat 1/4 cp olive oil in large skillet, medium high heat. Saute shrimp, garlic and basil till

shrimp just turns pink about one minute.

* Stir in chopped eggplant, wine, season with salt in pepper and cook 5 min

* In a large bowl mix bread crumbs, cumin, 1/2 cp Parmesan cheese, and sauteed shrimp and

* eggplant mixture (if stuffing is to dry add more Olive oil).

* Stuff mixture into eggplant shells, sprinkle top with 1/4 cp Parmesan cheese

* Bake in preheated oven 30-40 minutes or till eggplant is tender.

SERVES 4

This healthy filling dish goes very well with a light salad and rice.