The eggplant stuffed with baby squid and shrimp It is an ideal dish for any occasion.
We can prepare it in advance and when we want to eat it, we just have to put the stuffed eggplant, in the oven, heat it and gratin it.
As a sauce or base that integrates the filling I have used a fumet or broth Composed of the heads of the prawns, the fins of the squid, a carrot and half an onion, I have cooked it for half an hour.
More or less and tried to make a sauce called “Veloute” a little in my way, since first I mixed all the ingredients (shrimp, eggplant, baby squid and flour), to later add the fish stock.
But the real sauce veloute, It is a kind of bechamel that instead of being made with milk, it is made with a meat broth, poultry or with a fish fumet, but the procedure is the same as the bechamel. In the event that we add liquid cream or milk cream, it would become a cream.
After this brief explanation of how the veloute sauce, I make the recipe for the eggplant
Ingredients for the eggplant stuffed with baby squid and prawns
1 medium eggplant
150 gr of peeled rice prawns
2 medium cuttlefish clean and cut into pieces
1 1/2 glass of broth water or fish fumet or 350 ml
1 clove garlic
Grated cheese to taste
Preparation of the eggplant stuffed with baby squid and shrimp:
We wash, dry and cut the eggplant in half. We make some longitudinal cuts and around the eggplants. Season and add a drizzle of oil.
We put them in the oven for 15 to 30 minutes depending on the oven. Eggplants do not have to be fully roasted. since they will be finished with squid and shrimp.
We let them cool and remove the meat. We cut it into pieces.
In a frying pan we put a drizzle of oil and when it is hot, add the garlic clove cut into pieces, let them brown slightly, add the squid and the prawns, when they start to take color, add the eggplant and let it cook the whole set, for about 5 minutes, stirring continuously.
Add a tablespoon of flour, stir, add the broth little by little without stopping stirring, until everything has blended. Let it cook for about 5 minutes. I have been creamy, if you want it to be thicker, do not add so much broth. We check salt and season.
Fill the eggplant and sprinkle with the grated cheese.
We put in the oven, first I let it heat the whole set and then I put it in the gratin.
I hope you like it.