Greek Stuffed Eggplant
Ingredients
- 3 eggplants, halved lengthwise
- 1 cup whole wheat couscous
- 1 lb plant-based ground beef
- 1 small onion, chopped
- 2 tsp Greek seasoning
- 1 lemon
- ⅓ cup heavy cream
- ⅓ cup sour cream
- ¼ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Scoop out flesh from eggplants using a spoon, leaving ½-inch-thick shells. Cook couscous according to package directions.
- Cook plant-based beef in a large skillet over medium-high heat 6 minutes or until browned and crumbly. Add hot cooked couscous and onion; cook 5 minutes or until onion is tender. Stir in seasoning.
- Arrange eggplants, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray. Spoon plant-based beef mixture into eggplant halves. Bake 25 to 30 minutes or until eggplant is tender.
- Meanwhile, grate zest and squeeze juice from lemon. Bring cream to a simmer in a small saucepan over medium heat. Remove from heat; whisk in sour cream, lemon zest, lemon juice, salt, and pepper. Drizzle sauce over eggplant.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
421
|
421
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 21 | 21 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 676 | 676 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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