Sometimes it’s hard to find healthy, vegetarian meal ideas that also taste great and don’t make you miss the meat. This stuffed eggplant will work perfectly for just that by using mushrooms, almonds, parmesan cheese and seasonings that give back plenty of flavor, texture and crunch to keep your mouth happy, while you make your body healthy!
Serves 4
Time required 45 minutes
Difficulty level 2
Cost of ingredients 8 USD
- 2 eggplants
- 2 cups (144g) mushrooms, chopped
- 1 onion, medium sized chopped
- 2 cups (300g) cherry tomatoes, sliced in half
- 2 oz (28g) unsalted almonds, chopped
- 2 oz (28g) parmesan cheese, shredded
- 2 tablespoons (14g) olive oil
- 1 teaspoon (1g) oregano
- 1 teaspoon (0g) marjoram
- 1 teaspoon (6g) salt
- ½ teaspoon(1g) teaspoon black pepper
Sauté the onion and mushrooms in half of the olive oil (1 tablespoon) for about 3 minutes over medium-high heat. When the onions are translucent add in the cherry tomatoes, mushrooms, oregano, marjoram, salt and pepper, allow to cook approximately 2 more minutes. Set to the side.
Slice eggplants in half lengthwise and with a spoon, scoop out the seeds. Brush the inside of the egg plant with the olive oil and sprinkle with the rest of the salt. Place on a baking sheet and put into a preheated oven on broil. Cook for 7 minutes, then turn down the heat to 375F (190C).
Take out the eggplant and spoon the onion, tomato, and mushroom mixture into the eggplant halves. Sprinkle the almonds and cheese on top and place the eggplant halves back into the oven and allow to bake 35 minutes or until browned on top.
Serving size 1 half eggplant (449g) (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving): Cal. 304, Total fat 19g, Sat. Fat 4g, Trans Fat 0g, Monounsaturated Fat 11g, Polyunsaturated Fat 2.9g, Cholesterol 10mg, Sodium 832mg, Total Carbohydrates 26g, Dietary Fiber 13g, Sugars 11g, Vit. A 16%, Vit. C 30%, Calcium 27%, Iron 12%
Photo by megabeth.
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