Vegetarian

Low FODMAP Stuffed Eggplant is for Dinner.

Low FODMAP Stuffed Eggplant takes several minutes to prepare.

Low FODMAP Stuffed Eggplant takes several minutes to cook.

Low FODMAP Stuffed Eggplant makes 6 servings.

The ingredients for Low FODMAP Stuffed Eggplant are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
3 serving Kumato Tomato - 1 Tomato (by RUTHDES)
1 cup Tomato juice, with salt added
2 cup Nature’s Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked
2 tbsp Extra Virgin Olive Oil
2 cup Spinach, fresh
0.5 cup Trader Joe's Vegan Mozzarella Style Shreds (8oz/227g/8 Servings)(cups) (by ADGLATT)
2 tbsp Basil
1 tsp Thyme, ground
1 tsp Salt

Here is how you make Low FODMAP Stuffed Eggplant:

Hollow out eggplant and chop insides into chunks. Cook the eggplant chunks and tomatoes, add quinoa and spinach, then add herbs and spices. Put all into the hollowed out eggplants and layer with the vegan cheese, and top off filled eggplants with remaining vegan cheese. Bake at 350F for 25 min or until Eggplant is fork tender.Serving Size: Cut Eggplant boats into 6 piecesNumber of Servings: 6Recipe submitted by SparkPeople user BEKIS38.

The nutritional information for Low FODMAP Stuffed Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.6

• Total Fat: 8.6 g
• Cholesterol: 0.0 mg
• Sodium: 580.8 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 5.8 g
• Protein: 6.4 g