Author Notes
I made this recipe right before I headed off on my honeymoon to Mykonos. I wanted to keep it light so that I didn't feel guilty right before a week long beach vacation, but wanted something filling and flavorful. It was the perfect recipe before heading off to the Greek Islands! This could be served as a main dish, appetizer with toothpicks, or even a side dish. —Brussels Sprouts for Breakfast
Ingredients
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15-20
peeled and deveined raw shrimp
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1
small eggplant (1/2 in. cubes)
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1 cup
cherry tomatoes (halved or quartered)
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1
jalapeno (seeds and stem removed, minced)
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1 tablespoon
fresh thyme
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4
cloves garlic (minced)
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2 tablespoons
Dijon mustard
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2 tablespoons
dry white wine
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1/2 cup
1/2 cup panko bread crumbs
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1
small lemon (juice)
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3/4 cup
crumbled Feta cheese
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2 tablespoons
olive oil
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salt and pepper
Directions
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Preheat oven to 350 degrees. In a mixing bowl, combine raw shrimp, eggplant cubes, cherry tomatoes, jalapeno, garlic, olive oil, Dijon mustard, lemon juice, white wine, 1/2 cup Panko and salt and pepper. Mix thoroughly to distribute liquids.
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Transfer mixture to a small baking dish. Top with remaining 1/2 cup Panko and spread Feta cheese over top. Finish top with an extra sprinkle of salt.
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Pop into the oven and bake uncovered for 20 minutes in middle rack. Turn on broiler after 20 minutes, leave dish on middle rack, and broil for 4 minutes. Remove from oven and let rest 5 minutes before serving.
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