Recipe of the Week: Roasted Stuffed Eggplant

Roasted veggies, such as eggplant, are low in calories and high in fiber, making them a healthy, filling option. Add a side of lean protein for a complete meal.

Servings: 6 

Ingredients

• 3 medium eggplants
• 1 teaspoon olive oil
• 2 medium onions, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup walnuts, chopped
• 2 teaspoons ground cinnamon
• 2 teaspoons dried oregano
• 1/4 cup reduced-fat feta cheese

Directions

1. 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.
2. 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.
3. 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.
4. Preheat oven to broil. Place eggplant shells on a greased baking sheet. Broil for 5 minutes. Reduce oven heat to 375 degrees F.
5. Fill each eggplant shell with the veggies, sprinkle with the feta. 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.