Greek Stuffed Eggplant
Asparagus with Toasted Walnuts
Ingredients
- 1 eggplant, cut in half lengthwise
- ½ lb lean ground beef
- 1 cup cauliflower crumbles
- ½ cup chopped onion
- 1 tsp Greek seasoning (such as Cavender’s)
- ¾ tsp dried oregano
- ⅛ tsp salt, divided
- ⅛ tsp pepper, divided
- ½ lemon
- 3 Tbsp heavy cream
- 2 Tbsp sour cream
- Chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F. Scoop out seeds of eggplant using a spoon.
- Cook beef in a large ovenproof skillet over medium-high heat 6 to 8 minutes until beef is browned and crumbly.
- Add cauliflower and onion; cook 5 minutes or until tender. Stir in seasoning and oregano; transfer to a dish.
- Arrange eggplant, cut sides up, in skillet; season with a dash each salt and pepper. Spoon beef mixture into eggplant halves.
- Bake 30 to 35 minutes or until eggplant is tender.
- Meanwhile, grate zest and squeeze juice from lemon.
- Bring cream to a boil over medium heat in a small saucepan.
- Reduce heat to low; whisk in sour cream, lemon zest, lemon juice, and a dash each salt and pepper. Serve sauce over eggplant. Top with parsley, if desired.
Side Dish Ingredients
- 3 Tbsp chopped walnuts
- ¾ lb asparagus, trimmed
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Steam asparagus in a steamer basket over simmering water 5 to 6 minutes or until crisp-tender.
- Toss asparagus with oil, salt, pepper, and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
380
|
130
|
510
|
| Fat (g) | 19 | 12 | 31 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 25 | 5 | 30 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 739 | 147 | 886 |
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