Grilled Egg-plant

If you love food on the grill as much as we do, you’ll flip for this grilled stuffed eggplant that’s filled with a delicious mixture of feta and mozzarella cheese, eggs, veggies, hot peppers and spices.  For just 191 calories, you can’t go wrong!

Eggplant_Egg_Recipe

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Grilled Egg-plant

Serves 4

Ingredients:
2 medium eggplants (slightly less than a pound, each)
6 seconds of oil spray

1/2 tablespoon olive oil
2 Anaheim chiles or 1 large jalapeno, stemmed, seeded, and finely chopped
1 large shallot, finely chopped
4 garlic cloves, crushed and minced
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed caraway seeds
1 teaspoon ground cumin
1/2 tablespoon crushed red pepper, or more if you prefer spicier
1/2 teaspoon turmeric
3 teaspoons paprika (smoked or sweet is fine, whichever you prefer)
3 1/2 cups tomatoes, cored and cut into 1 inch cubes
1 tablespoon tomato paste
1 teaspoon honey
1 teaspoon red wine vinegar
1/4 cup low-fat feta
2-1/2 tablespoons part-skim mozzarella cheese, shredded
4 Eggland’s Best eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than ordinary eggs)

Directions:
1. Preheat grill to 400 degrees Fahrenheit.
2. Place aluminum foil on the grill. Spray with an even coat of oil spray
3. Cut eggplants in half lengthwise. With a spoon, dig out the insides of the eggplant, leaving about half an inch of flesh on the skin.
4. Roughly chop the eggplant flesh you removed from shells.
5. In a large bowl, combine eggplant flesh, oil, tomatoes, shallot, garlic, spices, tomato paste, honey, feta, red wine vinegar and salt. Add the mixture back into the eggplant shells.
6. Place stuffed eggplants on foil and close grill top. Let cook for about 20-25 minutes, or until the eggplant shell has begun to soften and edges become golden.
7. Remove from grill and create an indentation in the filling of each eggplant half. (Be sure to make it large enough that the egg will not slide out). Crack one egg into each indentation. Use a spatula to spread the egg whites out a bit.
8. Sprinkle with cheese.
9. Place back on the grill and close the cover. Let cook until the egg is cooked to your liking, usually at least 10 minutes.

Serves 4

Per Serving: 191 Calories, 19 g carbohydrate, 9 g fat, 12 g protein, 9 g fiber, 564 mg sodium

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients.

 

Grilled Egg-plant
 
Author:
Serves: 4
Ingredients
  • 2 medium eggplants (slightly less than a pound, each)
  • 6 seconds of oil spray
  • ½ tablespoon olive oil
  • 2 Anaheim chiles or 1 large jalapeno, stemmed, seeded, and finely chopped
  • 1 large shallot, finely chopped
  • 4 garlic cloves, crushed and minced
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon crushed caraway seeds
  • 1 teaspoon ground cumin
  • ½ tablespoon crushed red pepper, or more if you prefer spicier
  • ½ teaspoon turmeric
  • 3 teaspoons paprika (smoked or sweet is fine, whichever you prefer)
  • 3½ cups tomatoes, cored and cut into 1 inch cubes
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • ¼ cup low-fat feta
  • 2-1/2 tablespoons part-skim mozzarella cheese, shredded
  • 4 Eggland's Best eggs (We use Eggland's Best eggs because they have 25% less saturated fat than ordinary eggs)
Instructions
  1. Directions:
  2. Preheat grill to 400 degrees Fahrenheit.
  3. Place aluminum foil on the grill. Spray with an even coat of oil spray
  4. Cut eggplants in half lengthwise. With a spoon, dig out the insides of the eggplant, leaving about half an inch of flesh on the skin.
  5. Roughly chop the eggplant flesh you removed from shells.
  6. In a large bowl, combine eggplant flesh, oil, tomatoes, shallot, garlic, spices, tomato paste, honey, feta, red wine vinegar and salt. Add the mixture back into the eggplant shells.
  7. Place stuffed eggplants on foil and close grill top. Let cook for about 20-25 minutes, or until the eggplant shell has begun to soften and edges become golden.
  8. Remove from grill and create an indentation in the filling of each eggplant half. (Be sure to make it large enough that the egg will not slide out). Crack one egg into each indentation. Use a spatula to spread the egg whites out a bit.
  9. Sprinkle with cheese.
  10. Place back on the grill and close the cover. Let cook until the egg is cooked to your liking, usually at least 10 minutes.
Nutrition Information
Serving size: 191 Fat: 9 g Carbohydrates: 19 g Sodium: 564 mg Fiber: 9 g Protein: 12 g

 

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