Vegetable Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 154.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 241.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.3 g
- Protein: 7.6 g
View full nutritional breakdown of Vegetable Stuffed Eggplant calories by ingredient
Introduction
Great as a side dish or main course. This is a healthy, creative dish with a mediterranean flair. Great as a side dish or main course. This is a healthy, creative dish with a mediterranean flair.Number of Servings: 4
Ingredients
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1 medium Eggplant, fresh,
1 large Portabella Mushrooms cap
2 Italian Tomatoes
1 cup fresh Spinach
Pinch Whole Wheat Flour
2 oz President Fat Free Crumbled Feta
2 cloves Garlic
1 serving (1 cup cooked) couscous or blend
1 tbsp Extra Virgin Olive Oil
Directions
Preheat oven to 350 degrees.
Cut eggplant in half, long ways. Scoop out inside and chop into small cubes, leaving shells about .25-.5" thick. Set shells aside.
Prepare couscous according to box directions.
In a large skillet heat olive oil. Add chopped garlic. Saute for about 1 minute. Add chopped eggplant, stir another minute. Add chopped tomato and mushroom. Saute lightly and then add spinach. When vegetables are lightly cooked, add 1oz crumbled Feta and flour. Remove from heat. Stir in coucous. Mixture should be thick and stick together.
In a non-stick pan, place eggplant shells. Scoop vegetable/coucous mixture into hollowed out shells. Bake on 350 degrees for 25 minutes. Remove from oven and add remaining 1 oz of feta cheese sprinkled on top.
Enjoy!
Makes 4 servings. 1/4 eggplant each.
Number of Servings: 4
Recipe submitted by SparkPeople user JLAWLESS.
Cut eggplant in half, long ways. Scoop out inside and chop into small cubes, leaving shells about .25-.5" thick. Set shells aside.
Prepare couscous according to box directions.
In a large skillet heat olive oil. Add chopped garlic. Saute for about 1 minute. Add chopped eggplant, stir another minute. Add chopped tomato and mushroom. Saute lightly and then add spinach. When vegetables are lightly cooked, add 1oz crumbled Feta and flour. Remove from heat. Stir in coucous. Mixture should be thick and stick together.
In a non-stick pan, place eggplant shells. Scoop vegetable/coucous mixture into hollowed out shells. Bake on 350 degrees for 25 minutes. Remove from oven and add remaining 1 oz of feta cheese sprinkled on top.
Enjoy!
Makes 4 servings. 1/4 eggplant each.
Number of Servings: 4
Recipe submitted by SparkPeople user JLAWLESS.
Member Ratings For This Recipe
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