Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.

* Step 3

Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.

* Step 4

Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. Set aside.

* Step 5

Use the same skillet, add olive oil, Shallot and garlic

* Step 6

Add Oyster sauce, water and cooking wine. Mix well and bring it to boil

* Step 7

Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes

* Step 8

Remove eggplants from the pan

* Step 9

Add water to corn starch and add to the sauce

* Step 10

Top each eggplant with the sauce

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Tag

Large Organic Eggplant medium shrimp organic egg himalayan pink salt Organic All-Purpose Flour white pepper cornstarch water oyster sauce cooking wine cooking olive oil minced garlic small Shallot

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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