Vegetarian

Vegetable Stuffed Eggplant takes 20 minutes to prepare.

Vegetable Stuffed Eggplant takes 25 minutes to cook.

Vegetable Stuffed Eggplant makes 4 servings.

The ingredients for Vegetable Stuffed Eggplant are:

1 medium Eggplant, fresh,
1 large Portabella Mushrooms cap
2 Italian Tomatoes
1 cup fresh Spinach
Pinch Whole Wheat Flour
2 oz President Fat Free Crumbled Feta
2 cloves Garlic
1 serving (1 cup cooked) couscous or blend
1 tbsp Extra Virgin Olive Oil

Here is how you make Vegetable Stuffed Eggplant:

Preheat oven to 350 degrees.Cut eggplant in half, long ways. Scoop out inside and chop into small cubes, leaving shells about .25-.5" thick. Set shells aside. Prepare couscous according to box directions.In a large skillet heat olive oil. Add chopped garlic. Saute for about 1 minute. Add chopped eggplant, stir another minute. Add chopped tomato and mushroom. Saute lightly and then add spinach. When vegetables are lightly cooked, add 1oz crumbled Feta and flour. Remove from heat. Stir in coucous. Mixture should be thick and stick together. In a non-stick pan, place eggplant shells. Scoop vegetable/coucous mixture into hollowed out shells. Bake on 350 degrees for 25 minutes. Remove from oven and add remaining 1 oz of feta cheese sprinkled on top. Enjoy!Makes 4 servings. 1/4 eggplant each. Number of Servings: 4Recipe submitted by SparkPeople user JLAWLESS.

The nutritional information for Vegetable Stuffed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.2

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 241.5 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 5.3 g
• Protein: 7.6 g