Veggie Stuffed Eggplants

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.

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

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

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

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.

• 1 Tbsp Olive oil

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

• 5.3 oz Tomatoes, diced, canned

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

• Salt
• Black pepper

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

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

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

Enjoy your meal!