Veggie Stuffed Eggplants

Veggie Stuffed Eggplants

Enjoy our recipe Veggie Stuffed Eggplants by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.

Nutritional information:

Calories3535 kJ (844 kcal)
Protein42 g
Fat26 g
Carbohydrates97 g
Fiber20 g

Utensils:

cutting board, Spoon, pot, chef's knife, oven, spatula, baking tray, parchment paper, non-stick frying pan, bowl

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Halve the eggplants lengthwise. With the tip of a knife make small incisions in a crosshatch pattern. Rub with the olive oil and season with salt. Place the eggplant halves on a baking tray lined with parchment paper and bake for approx. 20-30 minutes.

    • 2 Eggplants (~ 1.4 lbs)
      2 Eggplants (~ 1.4 lbs)
    • 2 tsp Olive oil
      2 tsp Olive oil
    • Salt
      Salt
    3

    Cook the rice according to the package instructions. Finely chop the vegetables and herbs listed below.

    • 1 Shallot (~ 0.9 oz)
      1 Shallot (~ 0.9 oz)
    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    • 1 Bell pepper, yellow (~ 4.9 oz)
      1 Bell pepper, yellow (~ 4.9 oz)
    • 2 Green onions (~ 2.5 oz)
      2 Green onions (~ 2.5 oz)
    • 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
      6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
    • 1⁄3 cup Rice
      1⁄3 cup Rice
    4

    Take the baking tray out of the oven. Using a spoon, scrape the pulp out of the eggplants, turn the oven to 150 °F and place the eggplant halves back in the oven. Finely chop the eggplant pulp.

      5

      Heat the olive oil in a non-stick frying pan over medium heat. Sauté the garlic and shallots until the shallots turn translucent. Add the pepper and fry for approx. 2 minutes.

      • 1 Tbsp Olive oil
        1 Tbsp Olive oil
      6

      Add the chopped tomatoes, green onion, eggplant, and parsley.

      • 5.3 oz Tomatoes, diced, canned
        5.3 oz Tomatoes, diced, canned
      7

      Season with salt and pepper. Let simmer for approx. 15 min. Turn off the heat.

      • Salt
        Salt
      • Black pepper
        Black pepper
      8

      Mix the yogurt with balsamic vinegar until creamy. Season with oregano, salt, and pepper.

      • ¾ cup Low fat greek yogurt
        ¾ cup Low fat greek yogurt
      • 1 Tbsp Balsamic vinegar
        1 Tbsp Balsamic vinegar
      • 1 tsp Oregano leaves, dried
        1 tsp Oregano leaves, dried
      • Salt
        Salt
      • Black pepper
        Black pepper
      9

      Take the baking tray out of the oven. Fill the eggplants with veggies and serve with the rice and yogurt.

        10

        Enjoy your meal!