Easy & Healthy Roasted Stuffed Eggplant
Roasting your veggies is a great way to cook your foods so that they are low in calorie and high in fiber. These stuffed eggplants are a great side dish to your choice of lean protein, or a delicious vegetarian option that will fill you up.
Servings 12
Calories 153kcal
Ingredients
- 6 medium eggplants
- 2 teaspoon olive oil
- 4 medium onions, diced
- 4 cups cherry tomatoes, halved
- 1/2 cup walnuts, chopped
- 4 teaspoons ground cinnamon
- 4 teaspoons dried oregano
- 1/2 cup reduced-fat feta cheese
Instructions
- Cut the eggplants in half, lengthwise, and scoop out the flesh, leaving 1/2 inch on the shell.
- Chop the scooped-out flesh into 1/2 inch cubes and set in a colander. Sprinkle the eggplant cubes and the inside of the eggplant shells with salt. Let stand for 30 minutes, then rinse and pat dry.
- Bring a large pot of salted water to boil. Drop the eggplant shells in the water and simmer for 7 minutes. Shells should be barely tender when poked with a fork. Drain and pat dry.
- Heat the olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes.
- Add the chopped eggplant, tomatoes, walnuts, cinnamon, oregano and 1/4 cup filtered water. Cook for 8 minutes, until softened and browned.
- Preheat oven to broil. Place eggplant shells on a greased baking sheet. Broil for 5 minutes. Reduce oven heat to 375 degrees F.
- Fill each eggplant shell with the cooked veggies and sprinkle feta on top. Bake for 35 minutes, or until browned on top.
- Nutritional Analysis: One serving equals: 153 calories, 4.7g fat, 86mg sodium, 25g carbohydrate, 11g fiber, and 6g protein.
Nutrition
Calories: 153kcal
