Greek Stuffed Eggplant
Feta Slaw
Ingredients
- 1 eggplant, halved lengthwise
- ½ (10-oz) pkg frozen veggie crumbles
- 1½ tsp olive oil
- 1 (7.05-oz) pkg cauliflower rice
- ½ small onion, chopped
- 1 tsp Greek seasoning
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ¼ cup heavy cream
- 1 Tbsp lemon juice
- 2 Tbsp sour cream
Instructions
- Preheat oven to 375°F. Scoop out eggplant flesh using a spoon, leaving ½-inch shells.
- Cook crumbles in hot oil in a skillet over medium-high heat 6 minutes or until browned. Add cauliflower and onion; cook 5 minutes or until tender. Stir in seasoning.
- Arrange eggplants, cut sides up, in a 9-inch square baking dish sprayed with cooking spray. Season with ⅛ tsp each salt and pepper. Spoon crumbles mixture into eggplant halves.
- Bake 25 to 30 minutes or until eggplant is tender.
- Meanwhile, bring cream to a simmer over medium heat in a small saucepan.
- Remove from heat; whisk in sour cream, lemon juice, and ⅛ tsp each salt and pepper. Serve sauce over eggplants.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp vegan white wine vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (10-oz) pkg angel hair coleslaw
- 2 Tbsp chopped fresh parsley
- 2 Tbsp crumbled feta cheese
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a serving bowl. Add slaw, parsley, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
317
|
163
|
480
|
| Fat (g) | 17 | 16 | 33 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 26 | 5 | 31 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 1113 | 246 | 1359 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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