1 Preheat oven to medium heat. Cut the eggplants in half, remove the flesh, chop, and reserve. Place the skins separately on a greased baking sheet.
2 Heat butter and the olive oil in a large frying pan over medium heat; add the chopped eggplant and green onions. Cook 5 minutes and add bread crumbs. Cook 3 minutes, add the stock and continue cooking another 4 minutes. Add the shrimp and mix carefully.
3 Add half the parmesan cheese, the chives, and parsley; season with salt and generous amounts of black pepper.
4 Fill the reserved eggplant skins with the mixture and sprinkle with the remaining parmesan cheese. Bake in preheated oven 20 minutes or until browned. Serve hot.
Advice of Wine to combine
Suggest from Sommelier
In this recipe the eggplant essentially receives its flavor from the fusion of the different ingredients presented in a lush framework provided by the olive oil and butter. Seeking affinity, we reach for a reserve style Casablanca Chardonnay with vanilla, a slightly buttery texture, and considerable freshness on the finish. For red wine-lovers, a mature and velvety reserve Merlot would nicely meet these expectations.