If you love grilling as much as we do, you’ll love these grilled stuffed eggplants filled with a delicious blend of feta and mozzarella cheeses, eggs, vegetables, hot peppers and spices. With only 191 calories
Ingredient:
2 medium eggplants (a little less than a pound each)
Spray oil for 6 seconds
1/2 tablespoon olive oil
2 Anaheim peppers or 1 large jalapeno, stemmed, seeded and chopped
1 large shallot, finely chopped
4 cloves of garlic, crushed and chopped
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed caraway seeds
1 teaspoon ground cumin
1/2 tablespoon ground red pepper or more if you like it spicier
1/2 teaspoon turmeric
3 teaspoons chili powder (smoked or sweet, depending on your preference)
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 skim mozzarella cheese, shredded
4 Eggland’s Best eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than regular eggs)
Direction:
1. Preheat oven to 400 degrees F.
2. Place aluminum foil on the grill. Spray an even layer of spray oil
3. Cut eggplant in half lengthwise. Use a spoon to carve out the inside of the eggplant, leaving about half an inch of flesh on the skin.
4. Chop the eggplant flesh you removed from the skin.
5. In a large bowl, combine eggplant flesh, oil, tomatoes, shallots, garlic, spices, tomato paste, honey, feta, red wine vinegar and salt. Add the mixture back into the eggplant shells.
6. Place the stuffed eggplant on foil and cover the grill. Cook for about 20-25 minutes or until the eggplant skin begins to soften and the edges turn golden.
7. Remove from grill and make an indentation in the filling of each eggplant half. (Remember to make it big enough so the eggs don’t slide out). Crack an egg into each indentation. Use a spoon to spread the egg whites out a bit.
8. Sprinkle with cheese.
9. Replace the grill and close the lid. Cook until the eggs are cooked to your liking, usually at least 10 minutes.
