Enjoy our recipe Veggie Stuffed Eggplants by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2405 kJ (574 kcal)|
cutting board, Spoon, chef's knife, oven, spatula, baking tray, parchment paper, non-stick frying pan, bowl
Preheat the oven to 350 °F.
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.
Finely chop the vegetables and parsley.
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.
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.
Add the chopped tomatoes, green onion, eggplant, and parsley.
Season with salt and pepper. Let simmer for approx. 15 min. Turn off the heat.
Mix the yogurt and balsamic vinegar until creamy and season with oregano, salt, and pepper.
Take the baking tray out of the oven. Fill the eggplants with veggies and serve with the yogurt.
Enjoy your meal!