Greek Stuffed Eggplant
Green Onion-Feta Slaw
Ingredients
- 3 eggplant, halved lengthwise
- 1 lb ground beef
- 1 (16-oz) pkg cauliflower crumbles
- 1 small onion, chopped
- 1 Tbsp Greek seasoning
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lemon
- ½ cup heavy cream
- ½ cup sour cream
Instructions
- Preheat oven to 375°F. Scoop out eggplant seeds using a spoon.
- Cook beef in a large skillet over medium heat until browned and crumbly. Drain, and return to skillet. Add cauliflower and onion; cook 5 minutes or until tender. Stir in seasoning.
- Arrange eggplant, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with ¼ tsp each salt and pepper. Spoon 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, and ¼ tsp each salt and pepper. Serve sauce over eggplant.
Side Dish Ingredients
- 2½ Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 (10-oz) pkg angel hair coleslaw
- 3 green onions, chopped
- ½ cup crumbled feta cheese
Side Dish Instructions
- Whisk together oil, lemon juice, and mustard in a large bowl. Add coleslaw, onions, and cheese; toss. Chill at least 30 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
103
|
443
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 23 | 4 | 27 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 766 | 184 | 950 |
| T. Sugs (g) | 12 | 2 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
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